Tag Archives: homemade

Tomato Basil Pasta Sauce

I’ve missed posting like I regularly did, this year has been full of changes and adjustments for me and I just can’t seem to get a handle on my schedule… but I’m still here!

Now more than ever, I am leaning towards fast and easy recipes. I always try to keep homemade tomato sauce in my fridge, I use it for all sorts of things and is sometimes a lifesaver when I need to get a quick meal ready for my daughter. I use it to make a quick pasta dish, or pita bread pizzas for her. For breakfast I use it on eggs and sometimes I use it on my cooking when the recipe calls for tomato sauce. Of course, using store-bought tomato sauce is convenient, but we have gotten so used to the natural flavors of the homemade kind that we don’t like the flavor of the commercial brands anymore. You might have to invest a little time in making it, although it’s actually quite easy, but you can double this recipe to freeze half of it for later use. And also, don’t you think that every home cook should know how to make a good tomato sauce?

Helga

Tomato Basil Pasta Sauce

Continue reading

Strawberry Pancakes with Cream Cheese-Maple Syrup

I’m finally getting settled into my routine, the beginning of the year was challenging for me in terms of me being able to find the time to do all the things I need to get done everyday (which are a lot), including posting recipes.  I missed posting!

But I seem to have it all under control now (I hope!), and I am back with this recipe right in time for Valentine’s Day so you can enjoy a little something sweet for breakfast.  I wanted to try a new strawberry pancake recipe, but all I could find were pink colored pancakes.  That’s not what I was looking for. I decided to use my regular pancake batter and just add sliced fresh strawberries on top of the pancake, after I had poured the batter on the hot pan. I wondered if I could find an interesting syrup to go along with it?  I found just the thing in Marla Meredith’s blog, Family Fresh Cooking (we love her) a Cream Cheese Maple Sauce.

As decoration, just cut out a triangle shape on top of the strawberry to form a heart-like shape, then slice the strawberry in half of into thirds lengthwise. This pancake recipe can easily be doubled to feed a larger crowd. Typically, we use this recipe to feed 3 people, including my 5-year-old.  Same thing with the syrup.  This made just enough to cover my pancake stack, I added extra maple syrup to my pancakes once they were served.

Helga

Strawberry Pancakes

Continue reading

Cream Filled Chocolate Cookies

I’m sorry it took me a little while to post the recipe for our Cream Filled Chocolate Cookies, I know I shared the photograph on Instagram a couple of weeks ago and I wish I could have shared it sooner, but here it is! It’s been a crazy couple of weeks, aside from the daily stuff at home and work I’ve been having extra activities at Kristen’s school. We have a different school cycle in Guatemala, so this month we had the end of the school year.  This year, it meant the end of preschool for our family, which I hadn’t anticipated could be so sad! My little baby is going to the “big school”. No more going to the familiar little place with the warm and loving teachers, and for her it also meant saying goodbye to the friends she made during the last three years, and to the place she finds so comfortable and safe.  This milestone made me realize that time flies by too quickly, and that maybe the lasts, like the last day of preschool, or the last day our babies ride in their carriage, the last day they slept in their crib can be even more meaningful and definitely more melancholic than the firsts in our lives.  So I’ve been doing that… and in between we made these cookies.

These are crisp, chocolate cookies filled with a creamy vanilla filling.  The filling is pretty basic and, I haven’t tried it myself, but you can probably use different flavorings such as peppermint with a little green food coloring to make chocolate-mint cookies.  Or just keep the flavor vanilla and play with food coloring to make chocolate and pink… or chocolate and blue filled cream cookies for a baby shower, maybe? For Halloween you can try orange food coloring. You get the idea.

I used a scoop to make my cookies, so if you have a chance to get this item before you make this recipe, I really recommend that you do.  Not just for this recipe but for any cookie recipe.  It makes it so easy to portion the dough and you get even sizes which results in prettier cookies.

Helga

Cream Filled Chocolate Cookies

Continue reading

Spiderweb Soup (Tomato Soup)

It’s time for us to post recipes for Halloween.  I can’t believe a year has gone by already!  This year I want to try more practical and easy to make recipes, both sweet and savory.  Hopefully, I’ll have time to try out a couple of recipes to post before Halloween is upon us.  This recipe is just homemade tomato soup, with a cream spiral on top to form a spiderweb.  (To make this practical, just use the cream spiderweb idea on canned tomato soup for your kids… I’ll look the other way). This is the second time I try a homemade tomato recipe, because I have to admit that I like the taste of the commercial tomato soup we get from a packet or a can at the supermarket.  It’s what I always had since I was a kid, and the flavor of a particular brand is what I want when I think about tomato soup.  And I know I’m not alone.

Nonetheless, I still wanted to give homemade tomato soup another shot. I am very happy with the flavor of this recipe.  I’m a little embarrassed to say so, but… I love that it tastes like the commercial brand, only better. Plus, I know it’s all natural because I made it at home.  My daughter loved it, and so did my husband. I was asked to make it again.   So you can trust me on this, if you’re looking for a homemade tomato soup, this is the recipe to try.  The only thing I changed, is that I used chicken stock instead of vegetable stock. The original recipe added ½ cup of cream to the soup, apart from the cream used to make the spiral.  When I tasted the soup, it seemed “creamy” enough, so I didn’t add the cream, but it’s entirely up to you.  Also, I need to strain soups.  I like the smooth texture, and even though the original recipe didn’t mention any straining, I needed to do it. (I have childhood issues with lumps in food).

Helga

Spiderweb Soup

Continue reading