Let me start this post with a huge disclaimer.This blog is not a cooking blog.It even doesn’t pretend to be a cooking blog.It doesn’t play one on TV or the Internet.But, I came across a batch of wild blackberries in our field last night and had to make something fabulous with them.I should warn you though, blackberries don’t like to be picked. They wage war on you the minute they see you skipping up to them with an empty Cool Whip container.For starters they have prickers the size of kitchen kni

How to frame and finish a built-in electric fireplace with drywall. Follow this step-by-step tutorial for custom and beautiful results!

Updates: Watch a time lapse tutorial of the process here and see the full room reveal here! Have any plain, flat doors in your house? This tutorial is for you! Here’s what you’ll need for this project (per one standard door): Materials 4×8″ sheet of plywood 1″ Finish nails Wood filler Caulk Paint Tools Miter saw […]

Jó pár éve készítettem először. A receptet a neten találtam, de, mint mindent, ezt is a saját ízlésünkre alakítottam.....

Upgrade your hollow core doors with this DIY door makeover tutorial! Turn any builder grade door into plank doors with this simple tutorial.

This post is part of a paid collaboration with Lowe’s Home Improvement. All opinions are my own. When was the last time you thought about updating your doors, door/trim color and hardware? With so much of our focus on décor, doors tend to be an often overlooked part of the renovation process. They may not […]

We all know apple fritters are pretty much magic. (Check out our Apple Fritter recipe HERE!) But did you know rhubarb fritters are even better? It's true. I mean... unless you don't like rhubarb, in which case you're going to disagree *sigh*. Rhubarb fritters are tangy and crunchy AND sweet and squishy. They are all the things. All. Of. Them. Yeast dough always takes a bit of time to prepare but the end results are so worth it! Deep fried dough and fruit (although technically rhubarb is a veggie) is on the top of the Best Treats In The World list, or at least it should be. Did you know rhubarb was a vegetable? It's true. See.... these must be healthy then... *cough cough* Rhubarb Fritters Ingredients Dough 4 - 5 cups flour (separated) 1/4 tsp baking soda 1 tsp salt pinch nutmeg 1 cup warm buttermilk 1/4 cup melted butter 2 eggs 1/2 cup sugar 1 Tbsp yeast Rhubarb Filling 3 cups finely diced rhubarb 1/2 cup sugar 3 Tbsp lemon juice pinch salt Oil for deep frying (about 1 liter) Glaze Liquid from rhubarb filling (above) 2 cups icing sugar a bit more lemon juice (if needed) Directions Prepare dough - Whisk together 2 cups flour, baking soda, salt, and nutmeg. Set aside. In the bowl of a stand mixer add: buttermilk, butter, eggs, sugar, and yeast. Whisk on low for 1 minute. Add in the dry ingredients and whisk another minute. Switch to dough hook - add enough flour (up to about 1 1/2 cups) to form a dough that is not sticky. Knead dough for 5 minutes. Place in an oiled bowl, cover, place somewhere warm to rise for 1 to 1 1/2 hours. While dough is rising, prepare rhubarb - place finely diced rhubarb, sugar, lemon juice, and salt in a bowl and let sit for at least an hour to release the juices. After dough has doubled in size - Roll out to about a 1/2 inch thick rectangle. Drain the rhubarb (RESERVE THE LIQUID FOR THE GLAZE). Spread the rhubarb on half of the dough. Fold the dough to cover the rhubarb and roll with a rolling pin to flatten. Cut dough into 20 pieces. Try to get them as equal as possible. Take each piece, give it a good twist, and then flatten it in your hands. Things will get a little messy at this point. Place each twisted and flattened piece on a piece of parchment paper on a cookie sheet. (NOTE - I like to cut the parchment paper into individual pieces so it is easier to move the fritters for deep frying. They can get a bit sticky!) Cover with a clean tea towel, place somewhere warm, and let rise another hour. During the last 15 minutes of rise time, heat your oil to 350. Place a wire rack or some paper towel down so you are ready once you start deep frying. You should also prepare your glaze at this point as well. Whisk together the reserved liquid and the icing sugar. Add in a little more lemon juice if needed to get to a "glue-like" consistency. When your oil is at 350, (use a thermometer for most accurate results. If your oil gets too hot your fritters will burn on the outside and be raw on the inside. Too cool and your fritters absorb too much oil) carefully lower 3 or 4 fritters into the oil at a time. Fry for about 1 minute on each side - until golden brown. Remove from heat and place on wire rack or paper towel to drain excess oil. Repeat with remaining fritters. While fritters are still warm, dip each one into the glaze, then turn over and let excess glaze run off. Enjoy warm or room temp. Or, if you're one of those people, even chilled. They are soooo fluffy with that hint of chewiness on the outside. Check out the insides... The rhubarb isn't cooked beforehand so it stays fairly crunchy. It's a nice surprise to get that bit of texture in there with all that fluffiness. This recipe should make you about 20 palm-of-your-hand sized fritters. Be prepared to have to make even more. Once people taste these they'll be back for more.

We’re now a couple months into our new routine of maintaining the yard at the Heights House. Figuring out how to properly care for so many different plants has been a bit of a learning curve (not to mention the never ending weeding and mowing!) and I still owe you guys a complete landscaping post. […]

When rhubarb season arrives everyone knows it. Rhubarb shows up everywhere because it just keeps growing and growing and growing! Not that we're complaining. Rhubarb is an amazing ingredients in soooo many things. Throw it in with some strawberries or blueberries and the flavor of whatever you are making just gets better. These cheesecake squares can be whipped up in about an hour from start to finish and will make you all sorts of new friends. People cannot get enough of them! And by "people" I mean me. I may have eaten more than one..... quality control, you understand. But seriously, be prepared to make more than one pan of these! Rhubarb Cheesecake Squares Ingredients Rhubarb Layer 5 cups chopped rhubarb 3/4 cup sugar 1 Tbsp water 3 tsp cornstarch Cheesecake Layer 2 - 8 oz bricks of cream cheese (16 oz total), room temp 1/2 cup icing sugar 1 egg Crust/Crumb Layers 1 cup butter 1 3/4 cup flour 1 cup oats 3/4 cup brown sugar pinch salt 1/2 cup chopped walnuts Directions Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside. Prepare rhubarb layer - cook rhubarb, sugar, and water. Simmer for 8 minutes over medium heat. Add in the cornstarch and cook 2 more minutes. Set aside to cool. Prepare cheesecake layer - Beat together the cream cheese, icing sugar, and egg until smooth. Set aside. Prepare crust/crumb layer - Crumble together butter, flour, oats, brown sugar, and salt. Add half of this mixture to the prepared pan and press firmly. Add the walnuts to the remaining half and set aside. Assemble square: Scoop cheesecake mixture by the spoonful on top of the crust and spread with a spoon, being careful not to disturb the crust layer too much. Spread the rhubarb mixture on top of the cheesecake. Lastly, crumble on the remaining crust/crumb mixture evenly over the top. Lightly press down. Bake in 350 oven until topping is golden brown and cheesecake is set - about 30 minutes. Cool completely before slicing. Store in fridge. Love cheesecake but not the time involved to make it? Give this a try. All the tastiness of cheesecake but in a fraction of the time. Plus... rhubarb and crumbly bits.... you've got nothing to lose here. FYI - If you are a little shy of 5 cups of rhubarb you can make up the difference with strawberries!

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

Upgrade your hollow core doors with this DIY door makeover tutorial! Turn any builder grade door into plank doors with this simple tutorial.

I've found the newest addition to our Christmas cookie list. These bad boys are super simple to whip up, make a lot (which is perfect f...

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and...

We could have eaten buckets of this, it was so tasty! Locally grown corn cobs usually hit the shops in September but as the seasons seem to be all out this year, we’ll have to wait and see. T…

Trommelwirbel! Hier kommt das einfachste Rezept der Welt für glutenfreies Bananenbrot. Übrigens auch ohne Kristallzucker...

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it's a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

We’re now a couple months into our new routine of maintaining the yard at the Heights House. Figuring out how to properly care for so many different plants has been a bit of a learning curve (not to mention the never ending weeding and mowing!) and I still owe you guys a complete landscaping post. […]

I had been reading about PB2 online for quite a while but never was able to find it. One of the benefits of living in a small town. Any...

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

Nudeln selber machen, ist so einfach. Probiert dieses Grundrezept für selbst gemachte Orecchiette ohne Ei!

We all know apple fritters are pretty much magic. (Check out our Apple Fritter recipe HERE!) But did you know rhubarb fritters are even better? It's true. I mean... unless you don't like rhubarb, in which case you're going to disagree *sigh*. Rhubarb fritters are tangy and crunchy AND sweet and squishy. They are all the things. All. Of. Them. Yeast dough always takes a bit of time to prepare but the end results are so worth it! Deep fried dough and fruit (although technically rhubarb is a veggie) is on the top of the Best Treats In The World list, or at least it should be. Did you know rhubarb was a vegetable? It's true. See.... these must be healthy then... *cough cough* Rhubarb Fritters Ingredients Dough 4 - 5 cups flour (separated) 1/4 tsp baking soda 1 tsp salt pinch nutmeg 1 cup warm buttermilk 1/4 cup melted butter 2 eggs 1/2 cup sugar 1 Tbsp yeast Rhubarb Filling 3 cups finely diced rhubarb 1/2 cup sugar 3 Tbsp lemon juice pinch salt Oil for deep frying (about 1 liter) Glaze Liquid from rhubarb filling (above) 2 cups icing sugar a bit more lemon juice (if needed) Directions Prepare dough - Whisk together 2 cups flour, baking soda, salt, and nutmeg. Set aside. In the bowl of a stand mixer add: buttermilk, butter, eggs, sugar, and yeast. Whisk on low for 1 minute. Add in the dry ingredients and whisk another minute. Switch to dough hook - add enough flour (up to about 1 1/2 cups) to form a dough that is not sticky. Knead dough for 5 minutes. Place in an oiled bowl, cover, place somewhere warm to rise for 1 to 1 1/2 hours. While dough is rising, prepare rhubarb - place finely diced rhubarb, sugar, lemon juice, and salt in a bowl and let sit for at least an hour to release the juices. After dough has doubled in size - Roll out to about a 1/2 inch thick rectangle. Drain the rhubarb (RESERVE THE LIQUID FOR THE GLAZE). Spread the rhubarb on half of the dough. Fold the dough to cover the rhubarb and roll with a rolling pin to flatten. Cut dough into 20 pieces. Try to get them as equal as possible. Take each piece, give it a good twist, and then flatten it in your hands. Things will get a little messy at this point. Place each twisted and flattened piece on a piece of parchment paper on a cookie sheet. (NOTE - I like to cut the parchment paper into individual pieces so it is easier to move the fritters for deep frying. They can get a bit sticky!) Cover with a clean tea towel, place somewhere warm, and let rise another hour. During the last 15 minutes of rise time, heat your oil to 350. Place a wire rack or some paper towel down so you are ready once you start deep frying. You should also prepare your glaze at this point as well. Whisk together the reserved liquid and the icing sugar. Add in a little more lemon juice if needed to get to a "glue-like" consistency. When your oil is at 350, (use a thermometer for most accurate results. If your oil gets too hot your fritters will burn on the outside and be raw on the inside. Too cool and your fritters absorb too much oil) carefully lower 3 or 4 fritters into the oil at a time. Fry for about 1 minute on each side - until golden brown. Remove from heat and place on wire rack or paper towel to drain excess oil. Repeat with remaining fritters. While fritters are still warm, dip each one into the glaze, then turn over and let excess glaze run off. Enjoy warm or room temp. Or, if you're one of those people, even chilled. They are soooo fluffy with that hint of chewiness on the outside. Check out the insides... The rhubarb isn't cooked beforehand so it stays fairly crunchy. It's a nice surprise to get that bit of texture in there with all that fluffiness. This recipe should make you about 20 palm-of-your-hand sized fritters. Be prepared to have to make even more. Once people taste these they'll be back for more.

The best flapjack recipe you'll ever find. Honestly. They disappear like lightening, and are so easy to make. They're not healthy, but taste so good.

Le focaccine di ceci sono delle sfiziosità perfette da gustare calde appena uscite dal forno! Sono buonissime accompagante da salumi saporiti come il lardo, la pancetta o la mortadella, ma anche con delle melanzane grigliate e sott'olio! Ingredienti 250 g di farina di manitoba integrale (o manitoba classica o farina 0 forte) 150 g di farina di ceci 15 g di lievito di birra fresco o 5 g di quello secco 1/2 cucchiaino di zucchero o miele o malto 1 bicchiere scarso di acqua 8 g sale 5 cucchiai di olio evo 1 cucchiaino di erbette aromatiche (io ho usato quelle essiccate per patate arrosto) o di rosmarino e salvia tritati più pepe Tempi di preparazione: 3 ore e 45 minuti, di cui mezzoretta per l'impasto 3 ore di lievitazione 15 minuti di cottura Procedimento Sciogliete il lievito in mezzo bicchiere di acqua tiepida (mi racomando non calda) mescolando bene con una forchetta, unite lo zucchero e lasciate riposare per 5 minuti. Mescolate i due tipi di farina e setacciatele in una ciotola capiente. Mettete al centro l'olio, versatevi il lievito con il suo liquido e mezzo bicchiere scarso di acqua tiepida. Incorporate la farina mescolandola verso il centro con una forchetta, poi iniziate a lavorare l'impasto con le mani e infine aggiungete il sale e le erbette aromatiche. Trasferite l'impasto su una spianatoia infarinata e lavoratelo bene per una decina di minuti, per dargli forza: cercate di portare i lembi esterni verso il centro e alla fine sbattete l'impasto sul piano. Poi formate una palla - mettendo la parte lavorata in basso - e ponetela in una ciotola leggermente unta. Incidete la pasta con un taglio a croce, coprite con la pellicola per alimenti o un canovaccio e fate lievitare in un luogo tiepido per circa 2 ore o fino al raddoppio del volume [dipende dalla temperatura esterna: potete anche metterlo in forno spento con luce accesa (precedentemente riscaldato a 30°C)]. Trascorso il tempo della lievitazione, lavorate ancora un poco l'impasto per sgonfiarlo, poi dividetelo con un tarocco o coltello non seghettato in 6/7 porzioni medie o 12 piccole. Con ogni porzione formate un disco e trasferiteli sulla teglia unta d'olio. Fate lievitare ancora un'ora e poi pressate le focaccine con i polpastrelli; spalmate la superficie con un po' d'olio e se volete spolverate con altro sale. Infine infornate in forno preriscaldato a 200°C per 15 minuti. Se provi questa ricetta taggami o inserisci l'hashtag #lasignorinafelicitablog. Vi inserirò nelle Stories di Instagram e nell’album "Ricette rifatte da voi" sulla mia pagina Facebook. Alla prossima ricetta! :-)

How to build an arched doorway opening with a few simple tools and materials. Transform your plain square doorway with curves!

Omas Heidelbeerkuchen mit Vanillepudding und Streuseln nach Landfrauenart ist saftig und geht schnell & einfach dank Mürbeteig ohne Ruhen + ohne Ausrollen!

Sometimes the simplest recipes are the best. Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh...

How to DIY a large fluted cement planter in just a few easy steps! Sharing my best tips for the most realistic concrete look.

Inspiring green bedroom ideas to create a calming space. From green walls to green artwork, learn how to bring green into your bedroom.

Un nuovo (bellissimo) libro della cucina palestinese propone le ricette tipiche di una delle cucine più saporite del Mediterraneo: ne abbiamo scelte quattro facili e profumate.