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Creating a homemade gingerbread spice blend is a delightful way to infuse your holiday baking with warmth and nostalgia. By mixing your favorite aromatic spices together, you can tailor the blend to your own taste.  You can add a little extra heat or a hint of sweetness. Once your personal blend is ready, store it in an airtight jar.  This make sure to keep it fresh and fragrant throughout the season. This versatile spice mix will bring cozy, festive flavor to cookies, cakes, and even seasonal drinks.  Your kitchen will turn into the heart of holiday cheer.

What Is Gingerbread Spice Mix?

Gingerbread spice mix is a combination of ground spices traditionally used in gingerbread cookies, cakes, and other festive treats. The classic blend pairs ginger with comforting notes of cinnamon, cloves, nutmeg, and allspice.  This blend infuses baked goods with that unmistakable holiday aroma and warmth. It also brings warm, holiday flavor to lattes, pancakes, and even oatmeal.

Gingerbread Spice, Pumpkin Spice, Apple Spice – What’s the difference?

Each spice blend brings their own unique warmth and character to seasonal baking.  While all three blends evoke cozy, nostalgic feelings, their distinctive ratios and spice choices make each well-suited for different fall and winter treats.

Gingerbread spice – features a bold mix of ginger, cinnamon, cloves, and nutmeg, delivering a robust, peppery heat and deep holiday aroma ideal for festive cookies and cakes.

Pumpkin spice – leans heavily on cinnamon, nutmeg, ginger, and often includes allspice and cloves, resulting in a sweeter, slightly milder blend that complements pumpkin’s earthy sweetness in pies and lattes.

Apple pie spice – typically highlights cinnamon and nutmeg, sometimes with a touch of allspice or cardamom, offering a gentle, fragrant warmth perfect for enhancing the natural flavors of apples in classic desserts.

Why Make Homemade Spice Mixes?

Making your own spice mix at home guarantees freshness and flavor intensity that store-bought blends often lack. Homemade mixes let you control the quality of ingredients.  You can easily tailor the flavor to your preferences.  They’re a great way to whip thoughtful, delicious gifts for friends and family. A jar of homemade gingerbread spice mix is a personal touch that shows you care.  Combine with a recipe card using the spice mix and you’ve got a thoughtful, budget friendly, and easy gift for your friends and family.

The best part of DIY spice blends is that you get to play with the flavor profiles. Love extra ginger kick? Add a bit more. If you prefer it milder or sweeter,  then dial up the cinnamon or include a touch of cardamom. Want your baked goods to be warmer, then increase the black pepper.  Don’t be afraid to experiment with the amounts of different spices in this recipe.  Your blend should reflect your unique taste.

Grinding Fresh Spices vs. Using Pre-Ground

Grinding fresh spices delivers unbeatable aroma and depth. Whole spices keep their oils and flavors locked in until you’re ready to use them. As ground spices sit, their essential oils begin to fade and they lose their flavor.  If you’re short on time, pre-ground spices are still a great choice.  Some spice companies have a use by date on them now.  Be sure to check for a date to ensure they’re fresh. Either way, your homemade blend will outshine anything from the store shelf.

How much whole spice do I need to grind?

This is a question I always ask myself.  I usually grind extra because these spices are used abundantly during the holidays.  I keep small, airtight containers on hand to store the extra ground spices.

Cinnamon – one 3-inch stick results into about 1/2 teaspoon of ground.  I weighed out 1 ounce of cassia cinnamon, and it made 4 tablespoons ground cinnamon.  Cassia cinnamon is the harder of the two.  I took my meat tenderizer and pounded the larger pieces into smaller ones to make it easier to grind.  Ceylon is softer and might yield different results.

Dried Ginger Root – this is a littler more difficult as the pieces can vary greatly in size.  I purchased mine from My Spice Sage.  I weighed out .8 ounces of dried ginger pieces and it made 3 1/2 tablespoons of ground ginger.

Allspice Berries – one tablespoon of dried berries should equal approximately one tablespoon of ground allspice.

Whole Cloves – one tablespoon of whole cloves should be enough for 2 teaspoons of ground cloves.

Whole Nutmeg – one whole nutmeg made 2 teaspoons of ground nutmeg.

Cardamom Pods – 5 to 6 pods should yield the 1/2 teaspoon needed for this recipe.

Star Anise Pod – I ground 1 1/2 pods and it made 1/2 teaspoon.

Whole Black Peppercorn – a heaping 1/4 teaspoon of black peppercorns made 1/4 teaspoon ground black pepper.

Whole Mace Blades – 2 are enough for the 1/4 teaspoon for this recipe.

Whole Coriander Seeds – 3/4 teaspoon of whole seeds are enough to make the 1/4 teaspoon for this recipe.  Make sure to sift the ground coriander to remove the skins.

Mixing and Storing

If you’re using whole spices, then ground the spices individually.  Measure the freshly ground spices and place them in a jar.  Shake the jar until the spices are well blended.  The blend should keep fresh for 6 months.  However, mine doesn’t last that long.  I usually blow through the batch during the holiday months.

A word of caution.  Two things will happen when you grind your own spices.  One, you will notice that the freshly ground spices are darker. They are also more aromatic than the pre-ground versions.  As the ground spices sit, the natural pigments and essential oils break down due to oxidation and photodegradation. 

Second, you’re going to sneeze.  No matter how hard I tried, it was inevitable.  As I ground, measured, and saved the extra in my containers I couldn’t help but sneeze.  Especially after grinding the pepper.  So, be prepared and grab some tissues.

Creative Ways to Use Your Spice Mix

I use this spice blend in lieu of pumpkin spice or apple spice.  If I want to tone down the spiciness, I simply add more cinnamon, nutmeg, or allspice to mellow out the gingerbread spice.  Of course you can use it for more traditional gingerbread recipes like gingerbread snack cake, gingerbread waffles, and gingerbread macaron.  I also add it to my oatmeal raisin cookies to kick up their flavor. 

You can add a pinch to your favorite latte, hot chocolate, or tea.  Or you can use it to make a simple syrup. You can add the syrup to copycat gingerbread chair or latte recipes from that coffee place.  Sprinkle it over yogurt or stir it into your oatmeal for a hearty winter breakfast.  Add it to you pumpkin pie, apple pie, or sweet potato pie for the holidays.  Finally, try sprinkling it over some roasted squash or roasted sweet potatoes.

My favorite way to use this spice mix is a fun and festive holiday gift for friends and family.  I purchase some cute 2 ounce mini jars. Then I fill them full of this gingerbread spice mix.  You can print a fun and festive label for the jars and give them as gifts.  I bundle them with a festive spatula, cookie cutters, a dish towel, and a potholder or two.  They’re cute and budget friendly ways to spread some holiday cheer.

After making this homemade gingerbread spice mix, you’re going to say goodbye to store-bought spice blends.  Making your own gingerbread spice mix is a simple, rewarding way to unleash big flavor in your holiday baking.  Try it out, make it your own, and share the warmth with others!  Your loved ones will be impressed with a personalized gift of homemade gingerbread spice from your kitchen.

Yield: 3 ounces

Homemade Gingerbread Spice Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Say goodbye to store-bought spice blends and impress your loved ones with a personalized gift from the kitchen. Get ready to unleash the flavor in your baking with your very own homemade gingerbread spice mix!

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Ingredients

• 3 tablespoons cinnamon
• 2 1/2 tablespoons ginger
• 1 tablespoon allspice
• 2 teaspoons cloves
• 1 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/2 teaspoon star anise
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon coriander

Instructions

1. If you’re using whole spices, then ground the spices individually.
2. Measure the freshly ground spices and place them in a jar.
3. Shake the jar until the spices are well blended. The blend should keep fresh for 6 months.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 91Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 17mgCarbohydrates 23gFiber 11gSugar 1gProtein 2g

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The post Homemade Gingerbread Spice Mix – Transform Holiday Baking appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you haven’t made your own rubs or spice blends, you really should.  They’re so easy!  They taste better and are healthier than the pre-made blends.  They’re great for all sorts of recipes including air fryer bone in pork chops. Take taco seasoning, for instance.  It is LOADED with salt.  Did you know that?  L.O.A.D.E.D!!  When I make my own, I cut the salt by almost 2/3 for a more spicy and tasty seasoning.  I don’t know about you, but all that salt makes me taste just that; the salt.  I don’t taste the subtleness of the cumin or the paprika.  Or even the onion!  Just…salt.  Ew.

You can customize your blends FOR YOUR palate!  If you want more spice, add more cayenne.  Add more rosemary and thyme for a turkey rub recipe.  Want a more smokey flavor?  Add more smoked paprika or even try some ground chipotle powder.  That’s yummy!  If you want a more caramelized flavor, then add more sugar like this spicy sweet rib rub!!  It’s just that easy.  A well-crafted dry rub can transform ordinary meats into mouth-watering masterpieces.

History of Barbecue Dry Rubs

Barbecue dry rubs have a rich history.  The earliest of evidence dates back to India as early as 2600 BCE. People around the world have long used spice blends. They used them to preserve meat and cure meat.  After the invention of the refrigerator these spices blends became a popular way to flavor of meat.

In the American South dry rubs became an integral part of barbecue cuisine. Especially in places like Texas, the Carolinas, Tennessee, and Kansas City.  These rubs travelled with Eastern European immigrants.  They used locally available spices and herbs to make their rubs.  They created unique regional flavors they passed down from generation to generation.

Benefits of a Dry Rub

Using a dry rub offers several advantages.  First, it is a great way to flavor the meat.  They create a crust on the meat that locks in juices.  They also add a burst of flavor with every bite.  The crust the rub makes also adds a contrast in textures between the crispy outside and the tender inside.  Finally, they are convenient and versatile.  They’re convenient because you don’t need to rest the meat.  However, letting some ribs sit in the fridge for a few hours with a rub on it does make for a delicious rack of ribs.  And versatile because you can use a variety of herbs and spices on a variety of meats.

Dry Rub vs Wet Rub vs Marinade vs Brine: What’s the Difference?

Every barbecue grill master has their own opinion about the best way to prepare their meat.  Dry rubs add flavor without adding moisture.  They’re versatile allowing for creative flavor combinations.  You can apply them right before cooking to make a nice crispy crust to your meat.

A wet rub is basically a dry rub with oils to make it a thick paste.  You can spread a wet rub onto the meat before cooking.  They work best when you apply the wet rub to the meat an hour or so before cooking the meat.  A marinade has more liquid to it.  It usually combines oil and vinegar, citrus juice, or other acid to help tenderize the meat.  Sometimes the marinade has dairy like yogurt or milk to help break down the meat proteins.  This makes for a more tender cooked meat.  They almost always have herbs like this garlic and herb marinade.

A brin is a saltwater solution used like a marinade, but for a longer period of time.  It has way more salt than a marinade but also has herbs and spices to add flavor to the meat.  Typically, people brine poultry and pork, but you can brine any meat before cooking it.

What ingredients go into a dry rub?

You can make a rub out of pretty much any herb and spice combination.  However, there are a few elements that should be included in dry rubs.  First, salt, pepper, and brown sugar.  They are the base of any rub, marinade, or brine.  Salt and peppers because you should put that on everything to bring out the flavor of your ingredients and sugar because it aids in caramelization which creates that crust. 

I also think garlic, onion, cumin, and chile powder are required elements of a dry rub.  Garlic powder adds a savory flavor and onion powder adds an earthy sweetness.  Cumin adds a warm, smoky flavor.  To elevate the smokiness I add smoked paprika or ground chipotle peppers.  To bring out the heat, you can increase the cayenne or add more chili powder.  Try some jalapeno powder or chipotle powder for a different layer of heat.  Finally, don’t forget the herbs.  Oregano, basil, rosemary, parsley, chives, cilantro and thyme are all rub worthy herbs.

How to Use a Dry Rub on Steaks, Ribs, Burgers, and Chicken

To ensure a delicious crust and tender meat, it’s important to apply the rub correctly to the meat you’re cooking.  For steaks, make sure to generously coat both sides with the rub.  Press it firmly into the meat and let it sit for a few minutes before cooking.  For burgers and other ground meats, I add the rub to the mince before making the patties.  As a double layer of flavor, I also sprinkle some of the rub on the patty before grilling like I did with my mole burger.

Ribs and chicken are similar in that they benefit from letting the rub rest for 30 minutes before grilling.  For ribs, make sure that the back membrane is removed.  If it’s not, then peel the membrane off the back of the ribs because it toughens as it cooks.  Once removed, apply the rub all over making sure to get the sides and the ends.  Chicken needs to be dry before coating it in the rub.  You might think the moisture will help the rub stick, but it changes the rub making it more like marinade and it doesn’t form that delicious crust.  Dry the chicken off with a paper towel before coating it in the rub.

Customizing Your Dry Rub Recipe

Creating your own dry rub allows for personalization and experimentation.  For example, I LOVE the flavor of cumin in my rub, but my husband isn’t a huge fan of it.  He would cut the amount in half or even omit it entirely.  And he would up the heat by increasing the cayenne, but my mouth can’t take all that heat. 

Adjust the ingredients for a theme like Tuscan.  Include rosemary, thyme, basil, parsley, and crushed red pepper.  For Greek, include oregano, thyme, marjoram, basil, paprika, and dry lemon peel.  For a Jamaican twist, add sweet spices like allspice, nutmeg, and cinnamon and up the cayenne.  A curry rub would include cardamom, turmeric, fennel, coriander, and cumin.  Experimenting with flavor can allow you to travel from your kitchen and taste different cuisines.

Try some regional flavors for your rub recipe.  Kansas City, Texas, North Carolina, Memphis, and Virginia all have brown sugar, pepper, salt, paprika, and garlic.  Memphis has white and brown sugar in theirs while some prefer kosher salt over table salt.  North Carolina uses white pepper instead of black to add a little warmth to their rub.  Texas and North Carolina don’t usually have cayenne in their rubs, but the others do.  Virginia doesn’t have onion powder but includes celery seed.  Chili powder shows up in Kansas City and Texas while North Carolina has mustard powder in theirs.  Finally, Texas is the only I see that includes cumin.

You can play with the texture of your rub by changing out the ground onion and garlic for the granulated version.  Try crushing your cumin seed with a mortar and pestle instead of using ground.  While it’s not a one for one trade, you can swap kosher salt for table salt using a 2:1 ratio; 2 of kosher salt = 1 table salt.  Finally, try a coarser ground black pepper or use demerara or turbinado sugars instead of brown.

As with all my recipes, this is just a basis for you to build recipes that work for you and your family.  This rub recipe makes a little more than 1 1/3 cup.  Feel free to double it and store it in a mason jar like I do during the summer months.  It’s my go to rub for most of my grilling.  Plus, you can use it as a base and add herbs and spices as needed instead of making a whole batch of say curry rub or Jamaican rub. 

Yield: 12

Spicy BBQ Dry Rub

Calling all BBQ lovers! This Spicy BBQ Dry Rub will change the way you grill forever. The perfect balance of heat and flavor that will leave your guests wanting more.

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Ingredients

• 1 tablespoon smoked paprika
• 2 tablespoons granulated garlic
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon dried chives
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

Instructions

1. Combine all ingredients in a spice or coffee grinder and process until ground. Pour into a spice jar.
2. Store remainder in an airtight container for up to six months.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 10Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 62mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

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Delicious Barbecue Recipes

• BBQ Chicken Flatbread from Crazy For Couponing
• Country Style Ribs with Coffee BBQ Sauce from That Recipe
• Grilled Lamb Lollipops from Creative Cynchronicity
• Spicy BBQ Dry Rub from A Kitchen Hoor’s Adventures

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The post Unleash the Flavors of Summer with This Spicy BBQ Dry Rub appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Get ready to add a fiery and tangy twist to your holiday festivities with this cranberry hot pepper jelly. This zesty recipe will awaken your taste buds and amp up your holiday appetizer game. This southern classic recipe with a twist will have you and your guests raving. So, get ready to ramp up your holiday menu with this easy to make cranberry hot pepper jelly. Its simple preparation and delectable flavors will delight you and your holiday guests. So, say goodbye to bland and boring and hello to a whole new level of flavor!

Where does hot pepper jelly come from?

The exact beginning of hot pepper jelly is a bit hazy. Some believe it emerged in the early 20th century when canning and preserving became popular. Others claim that a chef in Lake Jackson, Texas invented this jelly. Finally, there’s the school of thought that early international trade between explorers lead to the creation of this delicious recipe.

Regardless of how it came to be, hot pepper jelly truly found its stride in the South. The combination of heat and sweetness is highly revered in southern cuisine. Over the years, hot pepper jelly has become an integral part of Southern food traditions. It’s topped everything from biscuits and cornbread to cheese boards and even glazed hams. In fact, some claim that no Southern holiday gathering is complete without the presence of hot pepper jelly. I would have to agree with them.

Eventually, hot pepper jelly started gaining popularity beyond the Southern regions. It started making its way into kitchens across the country. Its unique blend of flavors and easy recipe with common ingredients made it a favorite among home cooks and professional chefs alike. Today, you can find hot pepper jelly not only in artisanal shops and farmers markets but also on the shelves of your local grocery store.

Hot pepper jelly not only tastes delicious but is also very versatile. People use it to add a spicy kick to both savory and sweet dishes. Its bright color adds a festive touch to any table. It makes a simply delicious appetizer with just some cream cheese and crackers. This jelly makes a killer glaze for not just ham but also duck! There’s one chicken chain that has pepper jelly dipping sauce. It makes a delicious dipping sauce for chicken or spring rolls.

How do you make cranberry hot pepper jelly?

I cannot stress how simple this jelly is to make. For those that don’t make jelly, there’s only one special ingredient you can get at any grocery store. And that’s pectin. Other than that, the process of making homemade hot pepper jelly is surprisingly simple and with very few ingredients. There are cranberries, jalapenos, bell peppers, cider vinegar, sugar, and pectin. That’s it!

I wanted little jars to make this jelly. I usually only keep quart jars around for various uses, but I wanted little jars so I wouldn’t have to open a large jar and either stash it in the fridge for a while or wind up eating the whole jar myself. So, I went to Good Will and found a bunch of little jars with no lids. Thankfully, I had lids. But they’re usually easy to find at Walmart or your local grocery store.

I start by prepping the jars. I ran them through the dishwasher to make sure they were super duper clean. Then I heated up some water in the microwave until it started to boil. That’s about 5 minutes for my microwave. Then I dropped the rings and lids in the water and let them chill while I prepared the jelly.

I used fresh cranberries. Yes, they have natural pectin, but peppers have a lot of moisture in them. So, I erred on the side of caution and added in the pectin. The first time I made hot pepper jelly without the cranberries, it didn’t set up. Set up means it didn’t gel right. I had to cook it again, add more pectin, and it finally set up. This is why I would rather add the pectin than have to recook a jelly again.

I finely diced all the peppers. There’s only one jalapeno in this recipe, but feel free to add more if you want more heat. Or change it and try a serrano, habanero, ghost pepper, or that new one that’s hotter than a ghost pepper. I don’t want all that heat because I like to taste my food.

When you chop the peppers make sure there are no seeds in there. I was very thorough about removing them all from the peppers and the cutting board before I chopped my peppers. Some say to wear gloves when handling jalapenos. If your skin is sensitive you might want to do that. Mine isn’t. But I do make sure to wash my hands thoroughly before touching anything else.

Put the cranberries and peppers in a large, non-reactive pot. You don’t want the vinegar to do anything to your pot so make sure it’s a stainless steel or similar pan. Yes, you can use a non-stick pan, but I like to see the color of the jelly as I’m cooking it. Stir in the vinegar and let the cranberries and peppers simmer for 10 minutes.

Yes, I know this recipe says jelly, but technically it’s not. It’s just what I’ve always called it. I mean, what Nana always called. It. A jelly is just the juice of a fruit or vegetable. This is more a jam if you want to be technical. Not many people now know the difference between jelly, jam, preserve, marmalade, or butter. So, I’m calling this jelly.

After the cranberries have popped open and the peppers are nice and soft, stir in the sugar. Yes. 4 cups of sugar. You could try the low sugar method, but you might need additional pectin. I’m not a huge sweets fan, but I love the sweet tart flavor in this jelly. So, I used all 4 cups and loved every bite!

Bring the mixture to a full rolling boil. That’s a boil that does not slow down when stirred. When it reaches a full rolling boil that’s when you stir in the pectin. I used a whisk to make sure it completely dissolved evenly throughout the pepper mixture. Bring it back to a full rolling boil and boil hard for at least 1 minute but I usually do 2 minutes. Then you remove the mixture from the heat.

Carefully ladle the hot pepper jelly into the sterilized jars. I have a funnel specifically for filling jars with jams and jellies. It’s come in handy many times. I use it for this, and I also use it to pour a homemade spice mix into the jar, too. Sometimes I get a little messy and drip in the rim of the jar. So I keep a wet paper towel handy to wipe the rims. If you don’t, it could make a mess like it did to me!

Nana taught me to screw on the lid and flip the jar upside down. However, when I did this one of the jars looked like it exploded! Either it had a mess rim and didn’t seal, or I didn’t screw the lid on tight enough. Either way, I had a sticky mess all over the cutting board.

Turning the jars upside down for 5 to 10 minutes allows the rubber in the top to get hot and expand. After about 10 minutes you turn the jars over. Doing this will ensure that the lids seal tightly. I always thought it was to make sure the fruit or whatever was in the jam didn’t just sink to the bottom.

What does cranberry hot pepper jelly taste like?

The first bite has the vibrant sweetness of cranberries shining through. Their tart flavor plays off the cider vinegar and sugar in this hot pepper jelly. Mine wasn’t too hot. It’s hit or miss with the jalapenos. But I’m okay with it not being super hot. However, the heat of the peppers does complement the sugar and the sweetness of the cranberries.

And this really does look like jelly. There aren’t many lumps in this recipe at all. It’s smooth, delicious, and perfectly pourable over a brick of cream cheese. That’s how we always eat this delicious hot pepper jelly; poured over cream cheese with Ritz crackers. Always Ritz. Because they’re my fave.

With the creative flavors of this cranberry hot pepper jelly, you can elevate your holiday festivities. Your guests will be impressed by the unique and delicious flavor combinations in this easy to make jelly recipe. So, get in the kitchen and whip up a batch! If you find some small jars are your local thrift store you can double the batch and give some as gifts!

Yield: 16

Cranberry Hot Pepper Jelly

Cook Time: 17 minutes

Total Time: 17 minutes

Get ready to spice up your holiday gatherings with this delectable Cranberry Hot Pepper Jelly. It will have your guests talking and become a must-have on your holiday menu.

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Ingredients

• 2 cups cranberries
• 1 cup bell peppers
• 1/4 cup jalapeno peppers
• 1 cup vinegar
• 4 cups sugar
• 7 ounces Sure-Jell

Instructions

1. Start by prepping the jars. Either run them through the dish washer or sterilize them in a pot of boiling water. Place the rings and lids in a bowl of boiling water and let sit until the jelly is ready to pour into jars.
2. Finely dice the jalapenos and bell peppers. Add the peppers with the cranberries and vinegar to a large pot and simmer for 10 minutes.
3. Stir in the sugar and bring to a full rolling boil (one that doesn’t go away when you stir it). Add the pectin and stir with a whisk until the pectin dissolves. Bring back to a full rolling boil and boil for 2 minutes.
4. Remove the jelly from the heat and ladle into the sterilized jars. Fasten the lids and rims and turn the jars upside down for 5 to 10 minutes. Carefully turn them over and allow them to cool completely.
   

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 205Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 52gFiber 1gSugar 51gProtein 0g

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Please leave a comment on the blog or share a photo on Instagram

More Christmas Sweets Recipes:

• Cranberry Hot Pepper Jelly from A Kitchen Hoor’s Adventures
• Cranberry Studded White Chocolate Blondies from A Day in the Life on the Farm
• Turkish Delights from That Recipe

The post Make your Holidays Zesty with Cranberry Hot Pepper Jelly appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This is so not a recipe. But it is a delicious treat you can easily whip up for friends and family. Or a last-minute gift. You know those, right? Someone you didn’t expect said they were stopping by to drop off your gift and you didn’t plan on getting them ANTYING!

This year, I wanted to share recipes that are fairly easy. After all we have been through this year, I think easy should be synonymous with the holidays this year. Out of all the recipes I’ve shared this week, I’d say the peanut butter shortbread are the most high maintenance of them all. And that’s only because the dough was drier than it needed to be when I made it. The recipe has been adjusted so yours shouldn’t be a pain.

Then probably the gingerbread snack cake is next, but still not very high maintenance at all. The hardest part is getting the butter and flour to come together. The rest is just dump and bake. And, of course, the eggnog cream cheese danish. That’s frozen puff pastry with a filling that literally takes minutes to make.

These dark chocolate graham crackers are super simple. It’s two ingredients. Chocolate and graham crackers. Of course, more if you want sprinkles or decorations. I, for some reason, have no Christmas or holiday sprinkles. I’m not sure how that happened. I did find a container of some gold sanding sugar. So, that went on top for some color and sparkle.

Have y’all actually looked up the history of graham crackers?

I did and I’m quite surprised! It’s based on the teachings of Sylvester Graham. He was a temperance movement preacher who believed in minimizing pleasures and living a wholistic life. That included a vegetarian diet anchored from coarsely ground whole wheat.

Graham flour is a coarsely ground version of traditional whole wheat flour. And it’s called Graham flour after this Sylvester Graham person. Which, in my head, sounds more like a cult dude. But I could be wrong. I’ve never really heard of him before. Apparently, his teachings were very popular during the cholera pandemic (sound familiar) of the mid-1800s.

Okay. I totally had to check Snopes on this one. It’s just too bizarre to be true, but it is true. This reverend was preaching a vegetarian diet which he believed would limit sexual urges. I’m not kidding. He blamed sexual urges for ailments like epilepsy, consumption, and even headaches and indigestion.

You can’t make this stuff up!

However, no one really knows when the first graham cracker was actually made. Some hypothesized that Graham himself did, but others accept that it wasn’t until years after his death that they were made. That’s when graham flour recipes started to appear in cookbooks.

But we all know they didn’t gain popularity until the National Biscuit Company, aka NaBisCo, started making them in 1898. And that line skyrocketed with the Honey Maid line that appears in 1925 and is still found on the shelves today.

Of course, they’re made with refined flour. I’m sure Graham is rolling over in his grave at that. He found refined flours to be a dietary evil. I’m sure some now would agree with him. Refined flours and sugars.

I made these graham crackers because I couldn’t find the dark chocolate version of my favorite graham crackers. Ironically, they’re the store brand, which most wouldn’t even consider. But my parents always taught me to try the store brand and if I still don’t like it then buy the name brand. There’s quite a few things I like the store brand over the name brand.

They are simply dark chocolate covered graham crackers. And they’re out of this world delicious! The slightly sweet cracker is crispy and slightly sweet. Then they’re dipped into dark chocolate candy coating chocolate because dark chocolate is slightly sweet and delicious. And I prefer dark chocolate of milk any day of the week.

And white chocolate is not chocolate.

I have no holiday sprinkles. None. They’re all gone. All I could find was some gold sanding sugar I got for macaron. And never used them on the macaron. Go figure! I climbed up into the pantry and checked every shelf and storage container I have looking for at least some red, white, and green nonpareils. Nope. Nothing. Just this sanding sugar. So, that’s what I put on them to make them somewhat festive.

And I’m not sharing these. They are all going straight into my mouth. They’re the perfect little bit of sweet to have in the afternoons at work. And the chocolate has caffeine in it as a slight pick me up to make it through the rest of the workday. Because by about 2, my brain starts to go. It’s been a long, screen filled day of wrangling, mining, and managing data and I need something to push me to the finish line.

Dark Chocolate Graham Crackers

Prep Time: 2 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

Dark Chocolate Graham Crackers are super simple and perfect for that last-minute gift. They’re made with only two ingredients and take minutes to make.

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Ingredients

• 16 ounces dark chocolate CandiQuik
• 8 sheets (1 wax package of 8 sheets or a total of 16 graham cracker squares)
• Colored candy melts and sprinkles as desired (optional)

Instructions

1. Melt CandiQuik per the package directions.
2. Dip the graham crackers into the melted chocolate.
3. Decorate with candy melts, sprinkles, or quins as desired.
4. Refrigerate until hardened.
5. Store in an airtight container up to 2 weeks.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 158Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 7mgCarbohydrates 18gFiber 2gSugar 14gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Candy and Fudge Recipes
Oreo Cookie Truffles by Kathryn’s Kitchen Blog

Pastry and Dessert Recipes
Easy Gingerbread Dip Recipe by Love & Confections
Dark Chocolate Graham Crackers by A Kitchen Hoor’s Adventures
Mini Tall & Creamy Cheesecakes by The Nifty Foodie

The post Dark Chocolate Graham Crackers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I remember helping my mother make pickles once. I’m not sure how many times we actually made pickles, but I remember that one time. We soaked the cucumbers in lime. I had to extra careful not to get any one me. It causes chemical burns if you’re not careful. Since I didn’t want to get burned, I was careful.

I would have to say that is the start of my journey in canning. That one memory piqued my interest in making other products preserved in jars. Mainly, jams, jellies, and butters. I honestly think it all started with wanting to make my own apple butter, but don’t quote me on that.

The next time I remember is purchase a bushel of peaches at a flea market. They were slightly over ripe and Dad suggested I make some peach jam or something along those lines. So, there I was, on the back deck up to my elbows in peaches. I pitted and peeled them all! And made the best peach jam I’ve ever tasted.

As with all successful adventures in the kitchen, you want to see if you can do it again with different ingredients. That lead to strawberry jam, peach butter, pear butter, apple butter, and the list goes on and on. I even made some lemon grass jelly! And, of course, pepper jelly which is something my nana made.

At some point I wanted to try my hand at raspberry or blackberry jam, but those buggers are expensive! Even to this day they’re expensive. At least in my head they are. Four dollars for a small half pint of blackberries is insane to me. But I really did want to make some berry jam!

That’s when I turned to frozen fruits.

Frozen berries in particular! I could get blackberries, strawberries, raspberries, and blueberries in frozen form cheaper than fresh. Heck, I could even get a four berry blend that had them all in there. So, I grabbed a couple of bags and headed to the kitchen to make a four berry jam.

That was quite a long time ago. I hadn’t made any jams or jellies until I made pepper jelly a few years ago. The poor hubs. He cannot stand the smell or taste of strong vinegar. And, of course, pepper jelly is mainly vinegar, peppers, and sugar. The whole kitchen smelled like vinegar. I had to open the sliding door in the kitchen to air the place out. I didn’t mind it because it reminded me of making some for our Derby parties.

I’m going to say this and you’re not going to believe me. Making jam and jelly isn’t difficult. I learned this by jumping in feet first and trying my hand at it. If you go the pectin route, you can simply read the directions on the package and make some good jams or jellies.

What is pectin?

Pectin is a naturally occurring substance in berries, apples, and other fruits. When cooked with sugar, it thickens whatever you’re cooking. The packages that you can pick up at the store (Sure Jell or Certo are two of the main brands) contain mainly apple based pectin with some citric acid and dextrose (corn sugar).

I’m sure Nana didn’t use pectin when she was a little girl in Tennessee. She probably stood over the pot of boiling or simmering fruit, stirring, until it reached the consistency of jam or jelly. Which you’re more than welcome to do. However, you’d have to change up the recipe to add some sugar with the fruit instead of putting it in after the fruit as cooked.

Pectin is the main reason I say making jams or jellies is easy. It shrinks the time you need to cook the fruit to reach the perfect consistency. It could take as long as 30 minutes to an hour or more without pectin, but just takes 1 minute of boiling with pectin. So, the choice is yours!

Just look at that color! You can have that in about 10 minutes start to finish. Minus cooling time, of course. From the time I put the fruit into the pan to the time I poured the jam into the jars was about 10 minutes. And that’s because my fruit was still frozen. I really should have thawed it. Please do thaw the fruit.

Of course I had to slather some on buttered bread and taste it! There was a small amount left in the pan after filling the jars and, well, I cannot throw goodness like that down the drain. I grabbed a recycled jar from the pantry and put the remainder in there. Once cooled, I spread some onto buttered bread and devoured it!

The berry flavor is so good. The four berry jam is the perfect combination and has just the right amount of sweetness for me. I’m not a super sweet person. If there’s too much sugar, I’m not going to like it. That’s why I always grab the pink, low or no sugar Sure Jell from the grocery.

Not sure where to look?

I can usually find a section on canning in the grocery stores. At my Walmart, it’s near the home goods like plates, bowls, kitchen utensils, and kitchen towels. I’m not sure where it is in Harris Teeter or other stores, but probably where the jams and jellies are. It only makes sense I my head.

Yield: 5 cups

Four Berry Jam

Cook Time: 5 minutes

Additional Time: 5 minutes

Total Time: 10 minutes

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Ingredients

• 5 1/2 cups berries and juice (strawberries, raspberries, blackberries, and blueberries)
• 1.75 ounces Sure Jell pectin
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/2 cups Stevia or other no-calorie sweetener

Instructions

1. Combine the berries and juice with the pectin in a medium saucepan.
2. Bring to a rolling boil (one that returns quickly after stirring). Stir in the butter and boil for one minute.
3. Remove from heat and stir in the vanilla extract and Stevia.
4. Pour into prepared jars and cool to room temperature.
5. If you have a large pot, you can process the jars in boiling water for 5 minutes to make them shelf stable. Otherwise, store them in the refrigerator up to 2 months.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 155Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 69mgCarbohydrates 100gFiber 7gSugar 16gProtein 2g

That's per cup!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday Berry Week Recipes

• Blackberry Dumplings by Eat Move Make
• Blueberry, Basil and Goat Cheese Galette by Cheese Curd In Paradise
• Easy Strawberry Mousse Dessert by Blogghetti
• Four Berry Jam by A Kitchen Hoor’s Adventures
• Mixed Berry Bread by Cindy’s Recipes and Writings
• Strawberries and Cream Scones by Hezzi-D’s Books and Cooks
• Very Berry Salsa by The Freshman Cook

The post Four Berry Jam appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Peanut brittle has always been a family favorite. I mean, who doesn’t like caramel like candy surrounding salty nuts with a hint of vanilla? It’s probably one of my favorite if not THE favorite candy for the holidays. Or just the favorite candy. Aside from bourbon balls, of course.

Growing up peanut brittle was a production. I mean, we had to plan it weeks in advance. There was always a trip to Southern States to pick up the raw peanuts. They had to be raw peanuts. Don’t ask me why, but that’s what we did.

Not that I minded. That crunchy peanut treat was one that I thoroughly enjoyed! The slight caramel flavor combined with the peanuts in that fluffy light candy. It’s enough to make my mouth water.

I remember sheet pan after sheet pan coated with aluminum foil. We coated the foil in butter or oil. They were scattered throughout the kitchen. Almost every countertop was covered with sheet pans. We never really did anything in a small scale growing up.

The large pot was on the stove. The sugar and corn syrup were bubbling away on the stove. The importance of being careful not to boil it too long or with high heat. And the fear of God was put into us when the peanuts and baking soda went into the pot.

If the mixture boiled over it would make the biggest mess that was like cement to try to clean up. So, you didn’t want it to boil over. Ever. Or else you were scrubbing that overflow off the stove for days.

It was always hurry up and wait. Hurry up to get all the ingredients in pot and then wait for it all to boil. And wait. And wait. Just when you couldn’t wait any more, it was time to add the nuts and baking soda. And the furry of pouring the brittle in the sheet pans ensued.

It was painful waiting for the brittle to cool so we could break it apart and nibble on the smaller pieces. Because the larger bits went into tins that Mom and Dad would giveaway to friends and co-workers throughout the holiday season. And those tins were such a delight to receive.

Unfortunately, I have not inherited the gift of making this delicious treat on the stove. But, I have learned that you can make this in the homemade easy peanut brittle microwave oven. I didn’t invent this method, I just tweaked it for my own microwave and tastes.

While peanut brittle is delicious, this nut brittle is even more delicious! I used the deluxe mixed nuts with fewer peanuts in there, then added some extra vanilla, and some cinnamon. Let me tell you, this Easy Nut Brittle is so good you won’t want to give it away. You’ll want to save it all for yourself.

You see what I meant? Those are almonds front and center! Also buried in the candy are cashews, pistachios, Brazil nuts, and some pecans. I think there’s a few peanuts in there, but feel free to use a mix of nuts you prefer. Just make sure you add the little touch of cinnamon. It is the secret to making these completely irresistible.

Yield: 16 servings

Easy Nut Brittle

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

With just a handful of ingredients and a few minutes in the microwave, this Easy Nut Brittle is a last minute time saver for surprise guests or gifts.

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4.0 Stars (1 Review)

Ingredients

• 1 cup corn syrup
• 1 cup granulated sugar
• 1 1/2 cups deluxe mixed nuts
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoon baking soda

Instructions

1. Line a baking sheet with aluminum foil and coat with butter. Set aside.
2. Combine syrup and sugar in a large, microwave safe, glass dish. Microwave on high 4 minutes.
3. Stir in the mixed nuts and microwave on high 3 minutes, stir, and 2 minutes more.
4. Remove from the microwave and stir in the salt and vanilla and spices. Then stir in the baking soda.
5. Pour the mixture into the prepared baking sheet and carefully spread it out with a rubber spatula.
6. Allow to cool completely before breaking into bite sized pieces, placing in a decorative tin, and giving it to a friend, neighbor, or whomever you choose!

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 186Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 308mgCarbohydrates 32gFiber 1gSugar 29gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Breakfasts:
Easy Candied Orange Peel Sticky Rolls from A Day in the Life on the Farm

Christmas Pastries and Desserts:
Polar Bear Paws from Our Good Life

Christmas Candies:
Easy Nut Brittle from A Kitchen Hoor’s Adventures

The post Easy Nut Brittle appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I don’t remember making these for the holidays. Maybe we did, but I don’t remember. I only remember peanut brittle. And the only reason I remember that is because we had to get a certain kind of peanuts that came from Southern States. They had to be raw peanuts, for whatever reason. I guess because they cook in the brittle?

Either way, I only remember making these for Derby parties. Because, well, bourbon. It’s almost synonymous with Kentucky. And there are some recipes that call these Kentucky Bourbon Balls. To me, they’re just bourbon balls. I didn’t even know there was another kind until I started looking for the recipe.

Granted I could just get off my lazy butt and look at the cookbook I made when my sister got married. That would be idea, but I knew it had paraffin in it and I wasn’t keen on buying a whole bunch for just a little batch of bourbon balls. However, I wish I had bought the paraffin and I just might get some for the next time I make these. It serves a purpose.

What does paraffin wax do in bourbon balls?

Yes, I know that the recipe I’ve listed doesn’t call for paraffin wax. But, like I said, it serves a purpose. Not only does it give them a glossy finish when it’s finished, but it keeps the chocolate solid at room temperature. Meaning, it won’t melt in your hand. Which I had an issue with that when I was trying to photograph them.

If you’re lucky, I’ll share that recipe at some point. It’s a family recipe passed down from Nana to us. Along with quite a few of my favorite family recipes like Hot Browns, and Derby Pie. And Pimento Cheese, Beer Cheese, etc.

I have had bourbon balls in the list to make for a while now. They’re irresistible. And that’s not just me saying. Because the people at KO Distillery said the same thing.

When I decided to make bourbon balls, I knew I was using KO Distilling bourbon. I bought like 3 bottles with the intent to make them. No not three bottles at the same time. Three bottles over a month or three. Every time, I managed to just drink it. No shame. But, this last time, I planned it all out and only opened it to add it to these bourbon balls.

And it was important this time, because I signed up to head to KO Distillery for the Black Friday event. I sampled three delicious drinks on their menu. Their eggnog was AWESOME! And the spiced apple cider was so good garnished with homemade dried apple slicers from one of the employees. It was festive and packed with people. A great event for them! And, for all their hard work, I brought them some bourbon balls.

I really wish Instagram would save pics!!

After the event was over, they cracked open the box of bourbon balls I dropped off. I got rave reviews from the people that worked that day. I know how hard it is to put on events like that and work events like that.

Granted a glass show isn’t quite a distillery even, but it can be a busy day and you’re tired. I wanted them to know I appreciate everything they do for the distiller, and for me! They do share whatever I post and their social media person is totally adorable. And so fun to chat with!

I know. This post is about the bourbon balls, but you can’t talk about them without talking about the bourbon! And KO Distilling has really good bourbon. And gin, and whiskey, and rye. Just sayin. Every time they have an event, I am there to promote and share whatever I have there. If you’re following my IG then I’m sure you saw my story or post about the drink I had there.

I feel the need to clarify that these bourbon balls do not, I repeat DO NOT have cookies in them. They are straight up powdered sugar, butter, bourbon, and chocolate. That’s it. These are not cookie truffles. In fact, I got disappointed when I saw some bourbon balls touted as bourbons balls with the cookie truffle center. That’s not a bourbon ball. I don’t care who you are, that IS NOT a bourbon ball!

See what I mean? Pure powdered sugar goodness with bourbon and butter to make them creamy and delicious. That’s all you need to make these decadently rich, and totally indulgent bourbon balls. I’m tempted to take some to work. But probably not. I’m sure I’ll just nibble on them myself until they’re all gone. Because they’re irresistible and complete comfort food to me.

Yield: 30 pieces

Bourbon Balls

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

With only four ingredients, these Bourbon Balls are a family favorite recipe for not only the holidays, but also for your Derby party, too!

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Ingredients

• 1 pound powdered sugar
• 3/4 cup softened butter
• 1/4 cup KO Distilling bourbon
• 30 ounces Ghirardelli melting wafers

Instructions

1. Combine the powdered sugar with the butter in a stand mixer. Using the whisk attachment, beat on low speed until a coarse meal forms.
2. Switch to the paddle attachment and add the bourbon one tablespoon at a time.
3. Beat on medium speed until the ingredients come together to form a ball.
4. Using a small cookie cook (1 1/2 teaspoons) or a spoon form the dough into 1 inch balls. Refrigerate at least 2 hours.
5. Melt the chocolate according to package directions.
6. Dip the balls into the chocolate and place on parchment to cool. Refrigerate at least 2 hours before serving.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 262Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 48mgCarbohydrates 33gFiber 2gSugar 29gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
Hansel and Gretel Gingerbread Latte from Blogghetti
S’mores Hot Chocolate from For the Love of Food

Christmas Breakfasts:
Flaky Nutella Christmas Tree from Shockingly Delicious

Christmas Pastries and Desserts:
Angel Sugar Crisps from Jolene’s Recipe Journal
Peppermint Chunk Cookies from A Day in the Life on the Farm
Snowman Cupcakes from Hezzi-D’s Books and Cooks

Christmas Candies:
Bourbon Balls from A Kitchen Hoor’s Adventures
Christmas Crack (Saltine Toffee) from Palatable Pastime
Gingerbread Fudge from Love and Confections
Slow Cooker Chocolate Peanut Candy from Cheese Curd In Paradise
Spiced Pecans with a Rum Glaze from Karen’s Kitchen Stories
Star Crunch Inspired Bars from Our Good Life

The post Bourbon Balls appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I had a conversation with some friends the other day about fudge. I commented on how I had never made fudge. And one of them chimed in and said she had a TON of fudge recipes on her blog. Which got me to thinking. I should make some fudge for my blog!

It’s not that I don’t like fudge. I do like fudge. It’s just really sweet and we’re not big candy people here. We’d rather cookies or cakes or even ice cream instead of chocolates or candy. That’s why I never think to make fudge.

So, when I thought about making fudge, it had to be peanut butter fudge. Because if I have my choice of fudge, I’m going to pick the peanut butter option. Always. It’s not the rocky road or the pumpkin spice or even turtle fudge. It’s going to be peanut butter every time.

It only made sense in my head that the first fudge recipe I make for the blog is peanut butter. It’s something I would definitely eat, and it wouldn’t go to waste. In fact, the bag is at work and I have a piece after lunch and maybe one more as a pick me for the trip home.

Of course, since I’m not the best at making candy, it had to be an easy recipe. One that didn’t require me to boil anything to a soft, hard, or whatever ball stage. Since we don’t eat a lot of candy I don’t have a lot of candy making experience.

And since traditional fudge requires you to boil stuff to 230 plus degrees, I thought I’d find one that was easy and simple for anyone to make.

And this recipe is kind of funny. Not comedian funny, but ironically funny. Growing up, we always had peanut butter in the house. And having been exposed to lots of recipes and desserts, I sort of knew how to combine some things to make a little sweet treat to make.

One of my favorite things to whip up as a sweet treat is chocolate and peanut butter. Simply put, some chocolate chips melted in the microwave with a little peanut butter stirred in. Now, some call it a mousse, but it’s not. It’s more like a truffle type consistence if you let it cool. I, on the other hand, just eat it with a spoon. It’s rich so you don’t need much.

Another sweet treat I used to love is combining peanut butter with powdered sugar. I learned this from making some of those no bake cookies when I was a kid. For the life of me I cannot remember where I was or why we made those bites. But they had peanut butter, powdered sugar, honey, and coconut in there. Maybe some nuts? I just remember getting my hands dirty making those little bites of yum.

So, you can see the irony when this recipe calls for peanut butter, butter, and powdered sugar with a little vanilla extract thrown in there. It’s sort of like those no bake bites we made, but you melt it all together and then stir in the powdered sugar. 

I used 3 cups of powdered sugar. I wasn’t sure how much I would need, but how much you will need depends on humidity. If your powdered sugar is more humid, you might need less. If it’s less humid you might need more. Or is that the other way around? I get so confused on that.

The fudge is not a batter that pours into the pan. I used my buttered hands to press the fudge into the pan. It’s very soft if you don’t keep it in the fridge. I like how creamy and peanut buttery this fudge is. The aroma in the kitchen as I cooked up the butter and peanut butter was delicious! And every time I open the bag at work my mouth waters.

You can see how smooth and delicious this is. Make sure to line your pan with parchment. I struggled getting it out of the pan so I could cut it into pieces. I knew I should have lined my pan but didn’t. Hindsight. You know what they say.

So, line your pan and it will easily come out for deliciously perfect slices of fudge. Super easy fudge that takes minutes to prepare and about an hour to cool. It’s a recipe you can use to bulk up your gift tins this year. If you give those away. I’m not that prepared enough to give away tins! Maybe I’ll just give away some of this fudge!

Yield: 16 servings

Easy Peanut Butter Fudge

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

With just four ingredients, this is Easy Peanut Butter Fudge! If you can melt some butter in a pan, than you can make this fudge. It tastes delicious and makes a great addition to any holiday tin.

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Ingredients

• 1 cup smooth peanut butter
• 1 cup butter
• 1/2 teaspoon vanilla extract
• 3 to 3 1/2 cups powdered sugar

Instructions

1. Combine the peanut butter, butter, and vanilla extract in a saucepan over medium heat. Heat, stirring frequently, until the butter is melted and the mixture is smooth.
2. Pour the mixture into a large mixing bowl and add the powdered sugar. I stopped at 3 cups, but you might need the full 3 1/2 cups depending on humidity.
3. Stir until the powdered sugar is incorporated and the mixture is smooth.
4. Spread into an 8 x 8 baking pan, cover with plastic wrap, and place in the refrigerator for at least an hour.
5. Slice into 16 pieces.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 478Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 169mgCarbohydrates 76gFiber 1gSugar 72gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Candy Recipes

• Chocolate Raspberry Truffles by That Recipe
• Easy Homemade Chocolate Truffles by Family Around the Table
• Easy Keto Pralines by Our Good Life
• Easy Peanut Butter Chocolate Swirl Bark by Blogghetti
• Easy Peanut Butter Fudge by A Kitchen Hoor’s Adventures
• Homemade Salted Caramels by Karen’s Kitchen Stories
• Hot Cocoa Fudge by Hezzi-D’s Books and Cooks
• Pecan Turtles by A Day in the Life on the Farm
• Pistachio Brittle without Corn Syrup by Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Easy Peanut Butter Fudge appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

You guys! Have you been following #BlueberryWeek?? There are some insane recipes shared so far this week. We have all gone well beyond blueberry pancakes and bread or muffins. My goodness. I have added so many recipes to my must make list. I’m going to have to order more blueberries from Seasonal Roots!

As soon as we announced blueberry week, I knew Blueberry Bourbon Barbecue Sauce would be on my list to make. I’ve made a few barbecue sauces. One of them I made with some Not Ketchup. The white pepper and blueberry Not Ketchup, I might add.

I made purple people eater sliders with the blueberry Not Ketchup. It has grape jelly, barbecue spices, and some liquid smoke. Since you make them in the slow cooker, it cooks the barbecue sauce and the pork all in one. The grape jelly adds an interesting flavor combined with the blueberry and white pepper Not Ketchup. Since I made one barbecue sauce with blueberries (or blueberry ketchup), I thought I’d make another one with fresh blueberries.

So, that’s what I did.

And since I can’t just make plain old blueberry barbecue sauce, I had to add some of my favorite bourbon. I added some KO Distilling Bare Knuckle Bourbon to this Blueberry Bourbon Barbecue Sauce. And let me tell you, this is one delicious barbecue sauce.

It seems like just yesterday, their PR firm contacted me about their moonshine margarita. Since I’m super close to them, and I had been there before, I am thrilled to support a local business. I mean, it takes like 10 minutes to get there. You can’t get more local than that. Well, you can but that’s the restaurant up the street.

Ever since then I’ve eagerly highlight and share my experiences and recipes using their products. The most popular being the lightning lavender margarita. It spread like wildfire across Instagram. To the point where I’ve am challenged to create a pink drink just as gorgeous as that one.

I’ve been to events and book signings at their distillery. When there’s a new recipe or product I’m there to check it out. I’ve even become a plank owner, so I’m invested in their success. Which is why I try to use their spirits as often as I can. And that’s why I decided to add some of their bourbon to this barbecue sauce.

The bourbon is a perfect pair with the blueberries in this Bare Knuckle Blueberry Bourbon Barbecue Sauce. It has that rich smoky flavor from the bourbon, a kick from the spices, and then sweetness from the blueberries and brown sugar.

When the Blueberry Bourbon Barbecue Sauce finished simmer and I was putting it in a jar, the hubs took a taste. He was surprised at how delicious it turned out. I was, too, at how delicious it turned out. I haven’t really simmered a barbecue sauce not in a slow cooker. So, I will be making more barbecue sauces this way. They’re so rich and full of layers of flavor.

Why haven’t I been doing this all along?

Now I must confess that I’ve had a moonshine barbecue sauce on the must make list for along time. Like years. And it’s still on the list of things to make. It will just have their white whiskey in it, which is like moonshine. But so much better than moonshine. It’s almost syrupy going down and full of such great flavor and history. If you check out the lightning lavender margarita, I go into a bit of the history of white whiskey.

I’m not going to delve into the history of bourbon. That needs to be another post. And I’ve already talked about blueberries and their benefits. One thing I’ve never looked into is the history of barbecue sauce. Which could date back to the 1600’s. There are some that believe it’s from the new American colonies.

Fast forward a few hundred years and the arrival of German settlers to the Carolinas. They brought with them a type of mustard sauce which is the predecessor of the South Carolina mustard sauce. Which is, if course, the ancestor to the South Carolina mustard sauce. And countless other barbecue sauces.

What amazes me of the most is the range of sauces and styles. From the vinegar style of North Carolina to the tomato-based Kansas City sauce and finally the Alabama white barbecue sauce there’s such a range of regional styles. And there’s probably even more in the Midwest that we haven’t even talked about. 

If you haven’t tried the Alabama white sauce you really should. It’s so good!! I used it on some chicken I made in this Alabama cobb salad. Not only does it have the white Alabama sauce, but there’s delicious hominy on this cobb salad. I should make it again. I love hominy.

What is in this Blueberry Bourbon Barbecue Sauce?

There are four common denominators to all these barbecue sauces. They are either mustard based, vinegar and pepper based, light tomato based, or heavy tomato based. It’s sort of like the 5 colors of the Olympic rings. Y’all know about that right? One of those 5 colors are in all of the flags of all the countries in the

world.

I would have to say this one is tomato based? It does have ketchup in it. It’s light on the ketchup side and heavy on the blueberry side. Hence the dark purple color. There are 3 cups of blueberries in this Blueberry Bourbon Barbecue Sauce so you know it’s going to have great flavor.

It’s rich, thick, sweet, and has a smoky bourbon flavor to it. It’s perfect for chicken, pork, or beef. Not sure about fish, but would you really put barbecue sauce on fish? Shellfish maybe, but fish? That’s something I’ll have to think about. And maybe try?

Anyway, I can’t wait to baste some ribs with this delicious Blueberry Bourbon Barbecue Sauce. Stay tuned for that recipe later on this summer. I’m perfecting my pressure cooker ribs recipe. And it will include this delicious Bare Knuckle bourbon blueberry barbecue sauce. 

Bare Knuckle Blueberry Bourbon Barbecue Sauce

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Bare Knuckle Bourbon Barbecue Sauce is rich and full of sweet blueberry and smoky bourbon flavor. It's my new favorite sauce for ribs, roasts, and chicken.

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/3 cup diced onion
• 2 teaspoons minced garlic
• 3 cups fresh blueberries
• 1/2 cup bourbon
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon Worcestershire
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Heat a saucepan over medium-high heat.  Add the olive oil, onion, and garlic and sauté
   until the onions begin to soften. 
2. Stir in the remaining ingredients.  Bring to a boil and simmer 30 minutes.
3. Store in an airtight container in the refrigerate up to 2
   weeks.

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More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

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Drinks & Appetizers

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The post Bare Knuckle Blueberry Bourbon Barbecue Sauce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The holidays are around the corner!  Here’s 12 kitchen tools for produce prep to help with my holiday meals.

The holidays are around the corner.  Like, Thanksgiving is in a few weeks.  Can you believe it?  I most certainly cannot.  Time just flew by!!

So, to help you make your holiday preparations fly by, I’m sharing some of my favorite kitchen tools.  I know some of them might seem a little unorthodox for the time of year, but you must hear me out on some of these tools.

Yes.  This a strawberry tool from KitchenIQ.  No, strawberries typically aren’t in season during the holidays.  But, hear me out on this one.  It slices more than just strawberries.  I use it to slice hard boiled eggs for egg salad or potato salad.  It’s been used for slicing large grapes, pickled jalapenos, you name it!  It’s a handy tool not just for strawberries.

I don’t know how I lived without a mini chopper.  Now, mine is from Tupperware, but this one from Chef’n is very similar.  Yes, I have a mini Cuisinart, and I’ll talk about that later, but this one is great in a pinch when you don’t want to get that larger gadget out.  This one can stay on the counter and you can easily chop garlic, shallots, herbs, olives; you name it!  It’s super handy to have in the kitchen for quick prep.

Most probably don’t have one.  I don’t have one either, but I hope someone will see this on the list and order it for me.  Why a Y peeler, you ask?  Well, this one from OXO has a comfortable handle for peeling large potatoes, butternut or acorn squash, or eggplant.  It’s not easy to hold these vegetables to peel them.  With a Y peeler, you can set them on the counter or your work surface and easily peel them.

Then, of course, there’s an OXO regular peeler.  This is for those smaller potatoes, apples, etc.  I have this one and love it.  I have two but only one is the OXO.  Consequently, it’s the one that gets used the most.  You can never have too many peelers. Just sayin.

This is another KitchenIQ tool that is super handy to have.  A grater paddle is a go to for me sometimes.  Want to grate a little cheese on top of your pasta?  Need to grate some onion or garlic into a meatloaf?  Or need to grate some carrot for cake?  Grab this baby!  The notches make it grate perfectly.  The non-stick surface makes it certainly easy to clean.

I love this V-notch spice grater from KitchenIQ.  I have it and use it for my nutmeg.  The nutmeg nut stays in the little casing and I can grate as little or as much as I want for my pasta sauce or baked goods.  If you haven’t freshly grated your nutmeg, you need to.  It’s so amazingly delicious that you will not go back to buying pre-ground ever.  I have nuts in the pantry that are reaching probably a decade old.  They’re still good because they’re in the whole form.

Yes, I’m showing the love for KitchenIQ.  I have these products and use them all the time in the kitchen!  This is their ginger grater.  It not only grates but slices ginger.  But, not just ginger!  You can finely grate garlic, you can slice radishes or olives, or you can grate horseradish for your roast beef dinner.

Every kitchen should have a good pair of shears.  These kitchen shears from Casabella are super sharp and have an herb stripped built into the handle.  Want to have a little fresh rosemary garnish?  Then grab these shears.  They easily lock for safety and are dishwasher safe.

For some, this might seem like a tool that’s not necessary, but I beg to differ.  A cherry pitter can be an essential tool in the kitchen.  Casabella makes a mean one that can not only pit cherries, but that jar of olives you grabbed that you THOUGHT was pitted, but isn’t.  Ooops.  If you have one of these in your gadget drawer, then you’re covered!

I LOVE this!  I received this recently and it’s a permanent fixture on my counter.  If you don’t have a vegetable brush, then you need to get this one from Casabella.  It not only cleans vegetables, but there’s a little silicone piece that pops out and can clean mushrooms.  How awesome is that?  I’ve used that mushroom brush so much in the last few months.  It really does clean the dirt off.

Everyone should have a salad spinner.  Sadly, we do not.  I don’t know why not.  We just haven’t gotten one.  That’s why I’m putting this salad spinner from OXO on my list.  Hopefully, someone will feel sorry for me and send me this for the holidays.  It’s a no brainer.  Even if it looks pre-washed and safe, it’s not.  I wouldn’t trust that and wash my leafy greens (with Veggie Wash).  Now, I simply use the Alton Brown method and spin them in a clean kitchen towel.  Yes, it looks funny.

Finally, you need an apple corer.  If you plan on making an apple pie at all, ever, in your life, then you need an apple corer.  I have three in my drawer.  One has been handed down, but use them all at least once during the year.  This one looks so handy!  You can flip the thing out and remove the core easily.

The post 12 Kitchen Tools for Produce Prep this Holiday Season appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.