Pancakes Anyone

My kids love pancakes it’s the best breakfast ever but when I try to add anything they won’t touch them! Well now I make kid pancakes and grown up pancakes and everyone is happy. Found these new recipes and they are amazing for your next pancake breakfast:

Honey-Lemon Cottage Cheese Pancakes


6 eggs, lightly beaten

1 16 ounce carton cottage cheese

2 tablespoons honey

2 tablespoons unsalted butter, melted

2 teaspoons vanilla

1 teaspoon lemon zest

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Butter, maple syrup, and/or berries


  1. In a large bowl stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest. Add flour, baking powder, baking soda, and salt. Stir just until moistened. (Batter should be slightly lumpy).
  2. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium about 2 minutes; flip when top is bubbly and edges are slightly dry. Cook an additional 2 minutes or until both sides are brown. Keep warm in a 200°F oven while cooking remaining pancakes. Serve warm with butter, maple syrup and/or berries.

Peanutty Pancakes with Honey Butter


1 cup packaged pancake mix
2 tablespoons sugar
1 egg
⅓ cup peanut butter
1 5 ounce can evaporated milk (2/3 cup)
¼ cup water
¼ cup margarine or butter, softened
2 tablespoons honey


  1. In a large mixing bowl stir together pancake mix and sugar. In another bowl beat egg with a whisk or fork; beat in peanut butter. Stir in milk and water. Add egg mixture to pancake mix all at once. Stir just until combined but still slightly lumpy.
  2. For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. (Use 1 to 2 tablespoons for smaller pancakes.) Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
  3. For waffles, pour 1 to 1-1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to the manufacturer’s directions. When waffle is done, use a fork to lift it off grid. Repeat with remaining batter.
  4. Meanwhile, for honey butter, stir together margarine or butter and honey. If desired, heat until margarine is melted. Spoon or drizzle over waffles or pancakes. Makes 8 (3-inch) pancakes or 3 (8-inch) waffles (4 to 6 servings).

Blueberry-Ricotta Pancakes


½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ricotta cheese
4 egg yolks
3 tablespoons sugar
¼ cup milk
1 ½ cups fresh or frozen blueberries
4 egg whites


  1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
  2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
  4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.

Blueberry Syrup

  • 2 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 2 teaspoons lime or lemon juice


  1. In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
  2. Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.

Pumpkin-Ricotta Pancakes


½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 egg whites
¼ cup unsweetened almond milk
¼ cup canned pumpkin
¼ cup part-skim ricotta cheese
1 tablespoon packed brown sugar or sugar substitute* equivalent to 1 tablespoon
1 tablespoon olive oil
1 ½ teaspoons finely shredded orange peel, divided
½ teaspoon vanilla
½ teaspoon apple cider vinegar
1 medium orange
2 teaspoons honey
½ teaspoon snipped fresh mint
Nonstick cooking spray


  1. In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
  2. Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.
  3. Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.

Peanut Butter Treats

So now that the holidays are over we need to start eating more healthy, does that mean stop making chocolate treats? Maybe just blend it out with peanut butter so it’s a bit more healthy! Check out the following recipes Martha put together for us and making your own peanut butter will make them even more special:

Peanut Butter Truffles

Ganache Ingredient

  • 8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
  • 1 cup heavy cream
  • 1/8 teaspoon coarse salt


  1. Coarsely chop chocolate, breaking it up.
  2. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy).
  3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
  4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
  5. To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) 

Truffle Ingredient

  • Ganache
  • 1 cup smooth peanut butter
  • Unsweetened Dutch-process cocoa powder


  1. Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
  2. Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).

Peanut Butter Buckeyes


2 1/2 cups confectioners’ sugar
1 1/2 sticks unsalted butter, softened
1/3 cup heavy cream
1 1/2 cups creamy peanut butter
1 teaspoon pure vanilla extract
Kosher salt
8 ounces bittersweet chocolate, chopped


  1. Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
  2. Roll scant tablespoons of peanut-butter mixture into 1-inch balls. Refrigerate for 30 minutes. In a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth; remove from heat. Working with 1 ball at a time, insert a toothpick into the center of the ball and dip into the chocolate 3/4 of the way up the ball, letting excess chocolate drip off. Transfer to parchment-lined baking sheets. Refrigerate until set, about 30 minutes. Gently press holes left by the toothpick to smooth. Buckeyes can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

Chocolate Peanut Butter Fudge


1 can (14 ounces) sweetened condensed milk, divided
4 tablespoons unsalted butter, plus more for brushing
3/4 cup packed light-brown sugar
Coarse salt
3/4 cup smooth peanut butter
2 1/4 cups confectioners’ sugar, divided
9 ounces bittersweet chocolate, chopped (2 cups)


  1. Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
  2. Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners’ sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
  3. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners’ sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
  4. Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

Peanut-Butter Sandwich Cookies


1 1/2 sticks unsalted butter, room temperature
1 cup old-fashioned rolled oats
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup packed dark-brown sugar
1/3 cup granulated sugar
1/2 cup smooth peanut butter
Turbinado sugar, for sprinkling
4 tablespoons unsalted butter, room temperature
3/4 cup smooth peanut butter
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt


  1. Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
  2. In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
  3. Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
  4. Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
  5. Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip
  6. Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

Chocolate Praline Pie

It’s a nice cold day so let’s make something to warm us up! And who doesn’t warm up with pie even if it’s serve chilled. New Orleans School of Cooking is awesome they have great zoom classes and if you follow them they post great recipes too. This recipe is for everyone in the house pralines, chocolate, and pie thanks again for the recipe and the how to video:

For praline caramel:

6 tablespoons granulated sugar
2 tablespoons Steen’s 100% Pure Cane Syrup
1/4 cup water
1/3 cup heavy cream
2/3 cup chopped New Orleans School of CookingTM Pralines
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1 teaspoon New Orleans School of CookingTM Real Vanilla Bean Blend
For chocolate ganache:
3/4 cup heavy cream
1 cup semi-sweet or dark chocolate chips
1 teaspoon New Orleans School of CookingTM Real Vanilla Bean Blend
To assemble:
1 (9-inch) pie shell, or premade pie crust
Extra chopped pralines for garnish
Whipped cream to serve

For praline caramel:

  1. Preheat oven to 350°F and bake pie shell for 12 to 15 minutes or until light golden brown.
    Remove and set aside.
  2. In a small saucepan bring sugar, cane syrup and water to a boil. Let boil without stirring.
    Use pastry brush dipped in water to wipe down sides of saucepan occasionally, until
    mixture turns light amber in color. Remove from heat and whisk in heavy cream. If caramel
    has lumps, return to heat briefly and continue whisking until smooth. Stir in butter, salt and
    vanilla. Pour caramel into tart shell and sprinkle over chopped pralines. Transfer to
    refrigerator to chill for 20 minutes.

For chocolate ganache and assembly:

  1. Bring heavy cream to simmer in a saucepan set over medium heat. Add chocolate chips
    and stir until chocolate melts and mixture is smooth. Add vanilla and stir to combine.
  2. Pour chocolate mixture over caramel praline layer and place in refrigerator for 3 hours.
  3. Garnish with extra chopped pralines and serve with freshly whipped cream.

Shrimp and Avocado Salad

Wow another warm day so how could I resist having a refreshing shrimp and avocado salad for lunch. This is easily going to become a go to on my menu for pool time this summer with some side guacamole and chips yummy! Maybe a margarita or two also, thanks again for the great recipe:


1 lb. raw shrimp, peeled and deveined
2 Tbsps olive or avocado oil, divided (I use avocado oil for cooking and olive oil as the drizzle/dressing)
1-2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, cut in half
1 green chili, seeded & sliced
a good handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 large fresh lemon, both juice and zest of
sea salt and fresh ground black pepper


  1. Heat one tablespoon of oil in a large skillet over medium-high heat.
  2. Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
  3. Season shrimp with sea salt and pepper to taste, remove from heat.
  4. In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
  5. Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.

Grilled Corn Salad with Tomato and Avocado

Weather has been pretty warm for January this past week so had a nice time with the grill today and this was the perfect salad to go on the menu! There is always grilled corn so since we usually have plenty leftover we said why not, check out this recipe from


4 ears sweet corn
1 garlic clove pressed or minced
1 jalapeño seeds and ribs removed, then minced
Kosher salt
Zest and juice of 2 limes
1/2 cup extra virgin olive oil
2 ripe avocados halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions thinly sliced
1/2 cup finely chopped fresh cilantro leaves
Freshly ground black pepper


  1. Preheat the grill to medium heat.
  2. Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
  3. Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt.
  4. Add the lime zest, lime juice, and olive oil and whisk to combine.
  5. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
  6. Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife.
  7. Toss to combine. Season with salt and pepper.

These 12 Free TV Apps Let You Watch Your Favorite Shows — Without the Bill

Try these free TV apps out and see which works best for you thanks

1. Crackle

One of the go-to names not just in free streaming but in streaming video in general is Crackle. The cost-free service has a variety of content, ranging from classic TV shows like “Bewitched” and “Barney Miller,” as well as the newer “Snatch” series. It also has hundreds of films from major studios.

For a free streaming service, Crackle’s library is truly impressive. Crackle even has a handful of original series to its name. Best of all, Crackle works on nearly all mobile devices, streaming boxes and smart TVs.

2. Tubi TV

A division of FOX Entertainment, Tubi TV has deals with major studios like Paramount Pictures, Metro-Goldwyn-Mayer (MGM) and Lionsgate. It also features lots of foreign and independent productions.

Tubi TV’s library is updated regularly, and the service claims to add new content every week. The Tubi TV app works on more than 25 devices, including Android and iOS, Roku, Apple TV, Xbox, Samsung Smart TVs and Amazon Fire TV.

The library is solid and has started offering popular Fox TV series like “The Masked Singer” and “Gordon Ramsay’s 24 Hours to Hell and Back.”

Since the service is ad-supported, you can expect to watch a couple minutes of ads every 10 minutes or so. The experience is pretty similar to watching normal television.

3. Pluto TV

Pluto TV offers TV channels of linear content much like a cable package

There are dozens of classic TV, movie and sports channels — and even some highly curated streams of niche content.

If you’re looking for breaking news, you can choose from an assortment of major network news channels that are live streaming.

The kids (or kids at heart) can check out Nickelodeon classics like “The Fairly Odd Parents” and “Dora the Explorer.”PRO TIP

Got a library card? You have access to even more entertainment options (besides the obvious, books). Check out these library apps for free access to movies, TV shows and more.

Or if you just want to veg out, switch over to their Binge menu for a seemingly endless stream of TV series, like “The Hills” and “Mystery Science Theater 3000.”

Pluto TV boasts a large list of supported devices including iOS and Android devices, Amazon Fire TV, Roku, Apple TVand Chromecast devices and Android TV.

Like Tubi TV, Pluto TV has advertisements similar to the ad load of normal TV.

4. NewsON

Streaming video isn’t always just about entertainment. The NewsON app provides hundreds of local and national news streams.

Both live TV and on-demand news broadcasts can be streamed from over 275 local news affiliates in 160 markets. The broadcasts are available for up to 48 hours after they air, so even if you don’t catch the news as it happens, you can catch up later.

Users can then select which news segments they want to watch from categories like sports, weather or entertainment. NewsON is compatible with iOS and Android phones and tablets, as well as Roku and Amazon Fire TV.

5. Funny Or Die

The go-to streaming app for comedy programming is Funny or Die. Founded in 2007 by contemporary comedy giants Will Ferrell and Adam McKay, it has since grown to be a full-blown production house featuring original content from big names in show business.PRO TIP

In 2018, the Funny Or Die began publishing on Vox Media’s Chorus and now uses the YouTube Player.

Content on the app must be streamed and cannot be downloaded.

6. PBS Kids

Kids need free streaming content, too. PBS has a PBS Kids Video app that provides hundreds of hours of educational and enriching content for the youngest members of the family. The app has a colorful, child-friendly interface, which makes it easy for kids to take control themselves.

You can even tap the “Live TV” button to watch what’s currently airing on your local PBS station.PRO TIP

Almost all of the networks and cable TV channels have their own free apps for you to download — although many charge you to actually watch current content.

Videos from many of PBS’s most popular series are available for streaming including “Curious George,” “Wild Kratts” and “Sesame Street.” The PBS Kids app is supported for Android, Windows and iOS phones and tablets.

7. Xumo

Whether you want it now or later, Xumo offers live TV and on-demand options.

Like Pluto, you can choose from an assortment of major network news channels that are live streaming.

But it also includes more than 160 free channels, including themed ones in case you’re in the mood for action movies or comedies — you can watch the Funny Or Die channel here, too.

Xumo is available on most smart TVs and Roku and for download on iOS and Android devices.PRO TIP

Many of the free TV apps offer “premium” channels — if you see that word, expect to pay for those services.

8. Crunchyroll

Anime and manga fans are likely already familiar with Crunchyroll. It specializes in mostly Japanese content, but it also features films and series from all over the world. Crunchyroll boasts a library of thousands of anime films and series, many of which are hard to find on other streaming services.

There is a paid premium feature, but the free Crunchyroll service has thousands of hours of popular series like the “Dragon Ball” franchise, “Attack on Titan,” “Naruto” and “One Piece.”

The Crunchyroll app is supported by Apple, Android and Windows mobile devices, as well as by gaming consoles, Chromecast, Apple TV and Roku.

Crunchyroll is a great app for anyone with an interest in anime. Of course, when it comes to anime content, you have to be watchful with your younger children, as a lot of it is geared toward teens (and sometimes even adults).

9. Twitch

For anyone with even a passing interest in gaming and esports, Twitch is the go-to free streaming service.

Twitch hosts user-created channels and streams focused on video games and other esports. It features a built-in chat feature, so users can chat with other streamers in real time.PRO TIP

You’re there anyway — why not get paid to play video games? Here are four simple ways to start earning real cash for virtual play.

While there are thousands of free streams, Twitch also features premium features for a monthly subscription. Twitch apps are compatible with PCs, iOS and Android devices, game consoles, Chromecast and Fire TV.

While Twitch is popular with children, parents should beware: Twitch streams are somewhat unregulated and can sometimes contain adult language or content.

10. IMDb TV

Owned by Amazon, IMDb TV (formerly Freedive) features a host of full episodes of your favorite current and classic TV shows as well as an array of movies.

The catalogue includes some binge-worthy sci-fi hits like “Lost” and “Fringe.”

The free version of IMDbTV is ad-supported, so you’ll have to sit through a few commercial breaks.

It is available in the United States on the IMDb app, the IMDb website, the Amazon Prime Video app and Amazon Fire TV devices.

11. YouTube

Yes, YouTube. YouTube apps are compatible with just about every device that has a screen, and the service features videos to choose from on nearly any topic imaginable.

Most of those videos are not exactly premium content, but there are still plenty of full-length films, documentary series and curated channels that provide cost-free entertainment for the whole family.

While there are ways to download YouTube content for offline viewing, proceed with caution: Many of these sites and apps are full of malware.

12. Peacock

NBCUniversal launched this streaming service, which includes over 7,500 hours of free content, in July 2020.

Although Peacock offers paid premium options, the free version includes current and classic TV shows, movies, news, sports, kids’ shows, Spanish-language programs and even select episodes of Peacock originals.

If you’re a fan of shows like “The Office,” “Law and Order: SVU,” or “Saturday Night Live,” you can watch them on this streaming service.

Customers can stream Peacock on a variety of platforms, including LG Smart TVs, Vizio SmartCast TVs, Roku, Google and Apple devices and Playstation and Xbox consoles.

Vegan Sushi

Today a surprise for my Vegan friends Sushi!!!! Who doesn’t love sushi people who can’t eat fish LOL. Thanks to they did all the work and now you can vegan sushi at home yum:


For the beets

  • 2 pink Chioggia beets
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari
  • ½ tablespoon sesame oil
  • ½ teaspoon grated ginger
  • Sea salt

For the rice

For the rolls

  • 4 nori sheets
  • 1 Persian cucumber, sliced into strips
  • 1 avocado, pitted and sliced into long strips
  • Sesame seeds, for sprinkling
  • Tamari, for serving
  • Pickled ginger, for serving
  • Vegan mayo and sriracha, optional, for serving


  • Prepare the beets: Preheat the oven to 400°F. Place the whole beets on a piece of foil and drizzle with olive oil and pinches of salt. Wrap the beets in the foil and roast on a baking sheet for 45 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven and remove the foil. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Slice the beets lengthwise into ¼-inch strips.
  • In the bottom of a small baking dish or shallow bowl, combine the rice vinegar, tamari, sesame oil, and ginger. Add the beets, toss to coat, and set aside to marinate. After 15 minutes, toss again to ensure even coating.
  • Make the rice: Cook the rice according to the directions in this post. Mix the cooked rice with the vinegar, sugar, and salt.
  • Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place a row of beets, cucumber, and avocado. Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut-side down. Repeat with remaining rolls.
  • Use a sharp knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
  • Sprinkle with sesame seeds. Serve with tamari, pickled ginger, and vegan mayo mixed with a little sriracha, if desired.

Fertilizing Citrus Trees – Best Practices For Citrus Fertilizing

It’s that time of the year again folks if you have trees especially citrus ones that you want to have full of fruit year around got to make sure to fertilize at the right time. I have a lemon tree and grapefruit so this is something I definitely keep up on but I do have to keep my dogs away so they don’t eat it. If you have doggies or a tree in the walkway of other doggies always make sure to use organic pet friendly fertilizer in the event they happen to get into it! did this great article help for anyone who needs it:

When to Apply Citrus Fertilizer

In general, you should be doing your citrus fertilizing about once every one to two months during active growth (spring and summer) and once every two to three months during the tree’s dormant periods (fall and winter). As the tree gets older, you can skip dormant season fertilizing and increase the amount of time between active growth fertilizing to once every two to three months. To find the best citrus fertilizing time frames for your tree, judge based on the tree’s physical appearance and growth. A tree that looks lush and dark green and is holding onto fruit does not need to be fertilized as often. Fertilizing too much when the tree has a healthy appearance may actually cause it to produce inferior fruit. Citrus trees are most nutrient-hungry from the time they bloom until they have firmly set fruit, so make sure you apply citrus fertilizer when the tree is in bloom regardless of health so that it has enough nutrients to properly produce fruit.

How to Fertilize a Citrus Fruit Tree

Citrus tree fertilizing is either done through the leaves or through the ground. Following the directions on your chosen fertilizer, which will be to either spray the fertilizer onto the leaves of your citrus tree or spread it out around the base of the tree as far as the canopy reaches. Do not place fertilizer near the trunk of the tree.

What Kind of Citrus Fertilizer Does My Tree Need?

All citrus trees will benefit from a slightly nitrogen rich or balanced NPK fertilizer that also has some micro-nutrients in it like:







Citrus trees also like to have somewhat acidic soil, so an acidic fertilizer can also be beneficial in citrus tree fertilizing, though not required. The easiest citrus fertilizer to use is the kind made specifically for citrus trees.


Today is the Day of the Kings and what is the most traditional way to celebrate with Kings cake! There are many different ways to make and they look different based on who is celebrating around the world! I am not big on all the sugar and fruits but I do like some spice. I find this recipe is sweet enough and I use whole almonds instead of plastic babies. Here is more of the history behind the King cake:

King cake – Wikipedia

The king cake commemorated on January 6—celebrates the visit of the Magi to the Christ Child. The Eve of Epiphany (the night of January 5) is popularly known as Twelfth Night (the Twelve Days of Christmas are counted from Christmas Eve until this night). The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), up until the end of Shrovetide: Mardi Gras, “Fat Tuesday,” or Shrove Tuesday; the day before the start of Lent.

In Portugal and France, whoever gets the King cake trinket is expected to buy the next cake for these get-togethers. In Mexico the tradition of placing a bean, candy or figurine of the baby Jesus inside the cake is followed. The figurine of the baby Jesus hidden in the bread represents the flight of the Holy Family, fleeing from King Herod‘s Massacre of the Innocents. Whoever finds the baby Jesus figurine is blessed and must take the figurine to the nearest church on February 2 (Candlemas DayDía de la Candelaria), which celebrates the presentation of Jesus in the Temple.[20]

In the United States, Carnival is traditionally observed in the Southeastern region of the country, particularly in New OrleansLake CharlesBay Saint LouisMobilePensacolaGalveston, and other towns and cities of the Mississippi Gulf Coast. In these regions, the king cake is closely associated with Mardi Gras traditions and is served throughout the Carnival season, which lasts from Epiphany Eve to Fat Tuesday.[5] The King Cake tradition is thought to have been brought to New Orleans from France in 1870.[6] Now, as part of the celebration, it is traditional to bake a cake (King Cake) in honor of the three kings. The official colors of Mardi Gras—created in 1872 by the Krewe of Rex—are purple for justice, green for faith, and gold for power.[5]


1/3 cup of coconut milk
2 tbsp Unsalted Butter
½ cup canned Pumpkin
¼ cup Brown Sugar
½ tsp salt
1 egg or (sub flax seed 1 tbsp and 3 tbsp water)
2 ¼ teaspoons Instant Yeast
2 1/4 cups all-purpose flour
1/4 cup chopped Pecans or additional topping


6 tbsp coconut oil
½ cup brown sugar
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 cup chopped pecans

***Handful of whole almonds to use as the trinket inside


  1. Make a Proof Box for the dough. Preheat oven to 175 F Once the oven has reached temperature turn it
    off and keep the door closed.
  2. Warm the milk and butter together over stove until butter is just melted let cool.
  3. Using your mixer beat the pumpkin, brown sugar, and salt together on medium speed. Add the warmed
    milk/butter and mix until combined. Then mix in the egg and the yeast.
  4. With mixer running on slow speed mix in 1 cup of flour, mixing for 1 minute, scraping down sides of bowl to combine. Then add 1¼” more flour and beat 1 more minute. The dough will be very soft.
  5. Place dough into bowl greased with nonstick kitchen spray. Turn the dough around in bowl to coat evenly.
    Cover the dough tightly with plastic wrap and allow to rise inside oven making sure the oven is off and the
    door is slightly ajar. Your dough should rise and double in size. Takes approximately 20-30 minutes.
  6. Prep a cookie sheet or sheet tray with parchment and use kitchen spray to spray paper.
  7. Once the dough has doubled in size remove from oven. Gently punch the dough down to deflate then roll
    onto floured surface. Knead the dough a few times until smooth. Knead in more flour if dough is still sticky.
  8. Using a rolling pin roll dough out to be about 18” x 10”. Cut the dough in half lengthwise.
  9. Make filing for inside and to use as a topping, combine brown sugar, cinnamon, pecans and spices in a small bowl.
  10. Spread softened coconut oil on dough evenly, then sprinkle combined spice ingredients. Roll each sheet of dough tightly and pinch to seal.
  11. Preheat Oven 350 F
  12. On prepped sheet tray braid the two assembled doughs and make what would look like a circular wreath.
    Pinch again to seal. Sprinkle remaining of filing on top for additional flavor and place from the underside whole almonds randomly as the trinket for someone to find.
  13. Cover with plastic wrap tightly and allow dough to rise to double it’s size. Approximately 10-15 minutes.
    A good tip is to leave it somewhat near your oven that is preheating to help speed up the rise process.
  14. Once the dough has doubled in size place in oven and bake for about 20-30 minutes. Check halfway
    through the cooking process, rotate your tray so both sides brown evenly.
  15. Let cool and you can add additional topping or plastic babies if you didn’t use whole almond.

Homemade Vanilla Extract

Seems like almost every dessert requires vanilla extract, which has me running out to buy a bottle pretty often since bottles are either 2 to 8 oz only. I had thought about making my own before but was like maybe it’s too much? Well after reading up looks like I can make as much as I want depending on the amount of vanilla beans I use and can just keep adding more vodka to those beans as my supply runs low! So let’s try and see how hard it is to make and keep homemade vanilla extract on hand. Found a few recipes online so here is version:


6 whole vanilla beans

8 oz vodka


Cut the vanilla beans in half lengthwise with scissors or a knife. Leave a bit intact at the end if desired. Cut the beans down to fit the height of your jar if necessary.

Put the beans in an 8-ounce jar. Cover with alcohol. Screw the lid on and give it a good shake.

Place in a cool, dark place. Let sit for at least 2 months. The longer the vanilla sits, the stronger the flavor will be. While it’s sitting, give the jar a shake every week, or as often as you can remember.

No need for expensive vodka just needs to be 70 proof or more, and look inside the stalk to see the vanilla beans up close!