This has been one of our favorite Holiday Recipes for the past couple of years, and everyone looks forward to getting these as gifts. The cover photo is from last year, when we used Rosella Jam for the filling!
The recipe and instructions are very long and a little time-consuming, but you could also buy the premade crescent dough and use that in place of the sourdough. You would just use the filling of your choice, a glaze or icing, and then bake about 15-20 minutes or until golden brown.
We love Rosella here… it is known as the Florida Cranberry, and I love Cranberries, so this was a must for our garden. Rosella is a very pretty plant, and we use the leaves in some recipes, like Butternut Squash Medley, as well. We have been trying to use as many plants as we can from the garden, and this one gets used in so many ways. Mr. Awesome also wants to try some in our favorite cream cheese cookie recipe. I’m also going to try this in our Christmas Bread this year!
Last year, we made a bunch of Rosella Jam, and we still have plenty left, so this year we did something a little different. We have frozen several gallon bags of Rosella, dehydrated some of it for teas, and made some Rosella Sauce… it is so good! We served this at Thanksgiving, in place of the traditional cranberry sauce. I do want to try boiling some of our lemon grass to make a tea to try in place of the plain water for this recipe, but I keep forgetting.
This would probably also freeze really well and make a great gift! It can be used as a jelly or jam as well as an alternative to cranberry sauce.
Continue reading “Easy Rosella Sauce”
This recipe was chosen last year for one of the birthdays, but we never actually made it. This year, we tried it out and changed things a bit to work better for us. Everyone loved it, but the original recipe was a little dry. After the changes, it was amazing!
Shyanne really loves this and would ask for the ‘two kind’ cake when she wanted more…lol. This works with any boxed cake mix and would also work with a packaged brownie mix. You could make the brownies as directed on the package and bake them in the springform pan so they could be your ‘crust layer’.
If you happen to ‘mess up’ and make the cake according to the box directions it will be OK… just don’t ask me how I know… lol.
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo!
Continue reading “Shyanne’s ‘Two Kind’ Cheesecake”
This recipe is so easy and is always a favorite around the dinner table. We even used this recipe to make the Groom’s Cake for my daughter’s wedding. This is almost always requested for special dinners like Thanksgiving as well.
It can be changed to use any cookie you like, or you can use graham crackers for a more traditional cheesecake.
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo!
Continue reading “No-Bake Cookie Cheesecake”
Mr. Awesome has gotten hooked on the cream cheese cookies from a certain sandwich chain. We tried a ‘copy-cat’ recipe, but it had so many crazy and hard-to-find ingredients that I decided to try tweaking our favorite chocolate chip cookie recipe to make something close to what he was craving. After a few tries, we definitely have a winner!
I call them ‘Eema’s Vanishing Cream Cheese Cookies’ for a couple of reasons. First, I became a grandma last year and we decided that I will be called ‘Eema’ by the littles… so cute and precious to hear that! Secondly, these cookies tend to vanish before your eyes, so you’ve got to be quick to grab one when they have cooled down enough to eat. They are so GOOD! I’m so excited to share this recipe with everyone I know!
You could probably use any dried or freeze-dried fruit as long as it wasn’t hard, like dried bananas. I don’t think fresh fruit would work unless you ‘dry’ it in the oven for a bit before using it… You can probably research how to dehydrate fruit in the oven for some ideas on how to do this.
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Continue reading “Eema’s Vanishing Cream Cheese Cookies”
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