Home And Kitchen Heroyam

Hello friends, I'm back from vacation! Did you miss me? I know I missed you all! We had a fabulous week in Clearwater Beach, Florida but it feels good to be home. If you follow me on social media at all then you got to catch a glimpse of my trip. If not, don't fear! I'll be sharing an overview later this week along with some pics just so you can see what I was up to! For now, let's talk Mexican food. Do you love it or hate it? I am a HUGE fan! Honestly, I could eat a Mexican dish every day for the rest of my life. Tacos, enchiladas, burritos...you name it, I love it. This month is Mexican month for the Blogger Recipe Challenge group. I can't wait to share some of my favorite recipes with you! This first one isn't your traditional Mexican dish. I created a delicious fruit salsa and paired it with cinnamon sugar tortilla chips. Everyone has a traditional salsa and chips recipe, so I wanted to mix things up a bit! The fruit salsa is fresh and sweet...

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate Ingredients 155 g unsalted butter, softened 350 g luxury mixed dried fruit 150 g soft light brown sugar 3 large free-range eggs, beaten 200 g self-raising flour 2 tsp ground mixed spice 20 g stem ginger, finely chopped 454 g golden marzipan 2 tbsp apricot jam Method Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment. Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly. In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each additi...

Spot of Tea: Numi Holiday Chai : From Drinks [ Photograph: Alice Gao ] I'm not in favor of holiday creep, but this spiced-up Assam tea has such a delicious winter-appropriate aroma that I'm almost feeling ready to deck the halls. Cinnamon, ginger, anise, and cardamom come together with brisk, malty tea flavors for a spicy, eye-opening cup. It's bold without being bitter, and the gingery spice lingers in your mouth. It's more gingery than peppery—perfect for sipping with a gingerbread cookie. You could add some steamed milk and sugar for added richness, and to mellow it out a bit, but those who enjoy spicy chai will like this tea as-is, whether they are ready to hang up the stockings or not. Numi also makes a rooibos-based herbal version of this tea. Are you a chai tea drinker? Do you have a favorite brand? $3.50 to $6.99, available online and at grocery stores. Sample provided for review. Macworld readers' pumpkin carvings : Remembering Macworld Readers...

Есенни кюстендилски дарове : Успешна седмица за всички