Cranberry Sauce with Orange Zest

I love Cranberry Sauce! It's tart, tangy, and the perfect thing to bring balance to an overly salty Thanksgiving meal.  And bonus, it's so easy to make!

The Deets
1 lb Fresh Cranberries
1/4 Cup Sugar (1/2 cup if you like them really sweet)
Zest from 2 Clementines
Juice from 2 Clementines
Pinch of Salt
Zest for garnish

The How To
Add sugar, zest, pinch of salt, and celementine juice to a sauce pan over low heat until it turns to a light syrup. About 3 minutes.

Rinse and add cranberries, stirring every few minutes. Cooking time depends on how smooth you like your cranberry sauce. I prefer mine more of a relish style with chunks.

Here's what it looks like about 5 minutes in.

And at 10 minutes. This is how I prefer mine - still chunky, but no intact cranberries. Top with additional orange zest for garnish.

It's the perfect easy side dish for your Thanksgiving meal.

Happy Thanksgiving!

Thankful Tree

Happy November

November, when fall turns crisper, winter creeps in, and hearts are filled with gratitude. One way we celebrate gratitude in our family is a thankful tree; a tradition we started  six years ago. What's a thankful tree? Basically, it's a way to share something we are thankful for each day. Every night at dinner, each person says something they are thankful for - no repeats allowed - and then we write it on a leaf and glue them on or thankful tree. 

Each year I sketch a tree on a big sheet of paper from a craft roll (you can find it at hobby lobby, michaels, or on amazon, or from Melissa and Doug) My tree is usually about 4 feet tall.

 I start sketching branches, from the top, keeping in mind that trees are naturally perfectly imperfect, so your tree should be too, don't get hung up on perfection.  Just like real life  - it isn't perfect, but there is still so much to be grateful for. Focusing on the million little good things makes your tree so much more perfect! I just use the Crayola Super Tips. 

Once I get the branches drawn, I start adding lines to look like bark. If you check out my highlights on Instagram I talk about the process, which took about 30 minutes from cutting the paper to hanging it up.

One of my traditions is to add a heart knot with our name and year.  

If you aren't a DIY fan, but like the idea of a Thankful tree, I've seen several options this year - there are several printables on Etsy, and a few premade options as well, Target is even carrying one this year. Another option is a thankful pumpkin. One of my friends gets a craft pumpkin and they write what they are thankful for on the pumpkin each night.

For the past 4 or 5 years I've bought this leaf garland, and cut it apart, but this year I discovered these cute place cards, so we'll be using both this year. 

Last year I saved a lot of our leaves. As you can see, anything goes as far as what we are thankful for! Cookies, technology, friends and family, earth, puppies, nature, electricity, and quiet all made the list last year. 

I love the opportunity to talk with the littles about all the things we have to be grateful for. Hearing what everyone comes up with each day is so fun, and very often funny - today we started with gravity, school, my clean room, treats, and books. 

I hope your November is filled with good food, fun, family, friends, and gratitude. 

This post contains affiliated links.

Chocolate = Love Godiva Bakery Truffles

There is no question that I am a chocoholic. I love trying new chocolate combinations, exploring different cocoa percentages and the overall satisfaction of a good creamy chocolate.

Over the last few weeks I explored Godiva's new  Bakery Dessert Truffles.

The collection includes: Chocolate Lava Cake, Carrot Cake, Red Velvet, Cheesecake, Tiramisu and Strawberry Tarte.  For the benefit of all chocolate lovers, I sacrificed my calorie count and tried all of them!

Chocolate Lava Cake Truffle

I love Chocolate Lava Cake, so there was no way I was going to pass up this truffle. The Chocolate Lave Cake Truffle is a  powder sugar dusted dark chocolate truffle, with a milk chocolate inner shell  and a split center - one side is a dark chcolate ganache while the other is a gooey chocolate lava liquid. This truffle takes the cake! Add this one to your must try list if you're a chocoholic it's worth every calorie.

Carrot Cake Truffle

I have to admit it was actually pretty good.  Carrot Cake is not my favorite of the Cake Kingdom. But the Truffle is a definite improvement.  It is a milk chocolate truffle with pecans on the outside and a split center - one side is a coconutty creamcheese icing & the other a spicy carrot cake.  Now I have to say the carrot cake part was a little to spiced for me - it had an after taste of old powdered spices.  But when eaten together, it was pretty good. I propably wouln't pick this one again, but if someone gave it to me, I'd eat it.

Red Velvet Truffle

The Red Velvet Cake Truffle is a White Chocolate Truffle with a dark chocolate inner shell and delicious red velvet chocolate ganach. This Truffle is better than any red velvet cake I've ever had! It's creamey, chocolatey, creamcheesey all without an after taste of red dye. The Red Velvet Truffle is a must try!

Cheesecake Truffle

The Cheesecake Truffle is a Milk Chocolate Truffle with a creamy cheesecake center and toasted almonds on the exterior.  The center is very buttery with a hint of vanilla and a slight note of toasted ghramcrakers just like the real thing. But the Truffle actually reminded me more a smores than cheesecake. It was good, but unmemorable.

Tiramisu Truffle

The Tiramisu Truffle is a White Chocolate Truffle with a milk chocolate inner shell, a split center of a vanilla cream and a questionable brown butterscotch espresso substance and shaved dark chocolate on the shell. I'm going to play nice here and just say this truffle was a fail.  Not an epic fail, but a fail none the less. I would have to be paid to eat this one again. Even if you are Tiramisu Obsessed I'd still skip this truffle.

Strawberry Tarte Truffle

The Strawberry Tarte is a Milk Chocolate Truffle, with a lovely dark chocolate drizzle  and a split center with a sweet cream on one side & a sweet-tarte strawberry preserve on the other.  The sweet cream has flecks of vanilla bean and is rich and creamy while the strawberry preserve is tart and light.  This truffle strikes a great balance between rich creamy decedence & light tart fruit. The strawberry tasted a bit overprocessed, but overall it's worth the calories.

 I must say overall this collection is a HUGE impovement over the lackluster performance of this summer's Ice Cream Parlor Collection.

Flat Tire Burgers

Sometimes you just need a good Burger.
Last week we decided to try Flat Tire Burgers at 318 E Ayers in Edmond
It's a great collegey (yes I just made up a word) joint with great service, great food & good prices.

We started off with Fried Pickles

(Can you tell we couldn't wait for the camera to begin sampling)

You may not know this but I LOVE Pickles!

Ever since I can remember they've been one of my favorite snacks.

When I was in college there was this bowling alley dive cafe that served a basket of Pickles with Ranch Dressing with your order. It was Amazingly Delicious!

Back to the Pickles at hand Flat Tire's Fried Pickles

Honestly, they were just OK.

I'd rate them 3/5

The breading was a little thick & had too much pepper for my taste

But it was still fun to try something different

If you're checking out Flat Tire I would definitely give them a try.

Husband Ordered a Chocolate Milkshake & a Jalapeno Burger

He is a Chocolate Milkshake Connoisseur & rated it as "good"

The Jalapeno Burger got Rave Reviews!

He said it was the best burger he'd had in a long time.

I ordered the Guacamole Burger on a whole wheat bun

Let me just say, this is the best burger I've had in a very long time.

From Bun to Burger 5/5

The Bun was soft & grainy (Grainy as in I could taste the whole grains)

The Burger Juicy & Flavorful

The toppings Fresh & Delish

The only thing that could have made it better was a little more guac.

We had good food & good service at a good price.

& as a bonus we watched Boise State kick VT's butt! 

Go Broncos!

If you're in the mood for a burger, you really should check out Flat Tire Burgers

Cookies Part I

Some Days you just need cookies. 

Today was one of those days.

I Love Chocolate Chip Cookies! 

Of all the desserts in the world, a perfect cookie is my favorite.

I'm pretty sure it is because I have such great memories of making chocolate chip cookies with my Dad when I was little.  My Dad makes THE BEST Chocolate Chip Cookies.  

His secret? Maraschino cherries & lots of love. 

My sis sneaking some cookie dough circa 2006?

Memory plays a big role in food choices. There are foods we love or hate based on past experiences (See my very first post for more details). Making cookies with dad was always fun. No matter how many little hands were trying to help, he always made you feel like your job was the most important part.  He never got frustrated and he never worries about the mess we made. And the best part?  He always let us eat as much cookie dough as we wanted! Oh & he did the dishes!

I don't make Dad's cookies very often, because it's a pretty sticky process & I tend to like to experiment with making my treats a little healthier.  Plus it's just more fun to make them back home with Dad. 

Tonight I used the following recipe:

1 1/4 cup mixed flour (1/2 whole wheat, 1/2 unbleached flour)

1 cup oat flour (1 cup oatmeal blended in the blender)

1/2 cup oatmeal

1 tsp baking soda

1 tsp salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

1 tsp real vanilla extract

2 free range eggs

1 bag chocolate chips (Ghirardelli to be exact)

Bake at 375 degrees for 9-11 minutes

The Set up

I Love Love Love my Kitchenaid Mixer. My parents bought it for me 5 years ago when I bought my first place. One of the best gifts ever.  Also note the awesome collapsible measuring cups by Chef n. As you will note I have a thing for Kitchen tools. There is at least one kitchen tool on my wish list for every holiday.  My latest acquisition is a set of Williams Sonoma Gold nonstick insulated cookie sheets (I also got a set of matching muffin pans because my husband rocks!) Let me tell you, these cookie sheets are amazing! They really do not stick.  Your cookies slide right off, pure perfection. 

Baking away

So this was my first attempt at "Low Elevation Baking". I've always been a high elevation girl, I learned to bake nestled in the Rocky Mountains, I've been doing it for so long, that I forgot there was a difference when you change elevation. Well. Let me tell you. There is a difference.

The Proof

The cookies jumped off the pan so fast (courtesy of husband) I couldn't get a shot of the whole sheet. 

But these 4 little guys just couldn't bear to part.

Although they weren't aesthetically pleasing, they were delicious!

A few more batches & I'll have them back to perfection.

Happy Baking!

Mozzarella in the Making

I have a confession to make, I love cheese. No, I really, really love cheese.  My sisters and I are big, big cheese lovers.  We love cheese so much that fondue, raclette and cheese tastings are often part of our sister time. We love all types of cheeses, but one of our favorites is fresh Mozzarella. Nothing really compares to a fresh ball of Mozzarella. You can slice it up with some fresh tomatoes, basil, balsamic vinegar and a splash of extra virgin olive oil and make a great Caprese Salad.  You can toss it in a light pasta or bake is in perfect Italian style pizza. You can't go wrong with fresh Mozz


A few weeks ago when I decided to resurrect the blog, I thought of all the things I love about food, and one of the first things that came to mind was the discovery process - I love discovering new foods.  I decided it was time to share what is probably the best food discovery in Denver - Marczyk's Mozzarella.  Several years ago I stumbled upon Marczyk Fine Foods located at 17th and Clarkson in Downtown Denver. Marczyk (pronounced Mar-zik) is a locally owned fine foods grocery store featuring local produce, meats and cheeses as well as fine imported foods.  They also have a large wine selection (if you're into that).  My favorite thing about Marczyk is the Cheese.  Their motto is "From around the World and Around the Corner ".  What a great concept!  Literally, the best of both worlds. 



Upon my first experience in the fine foods wonderland I discovered fresh Mozzarella, made on site.  I of course had to try it.  To my astonishment and delight it was the best Mozzarella I've had outside of Italy. Since then, I have become a regular drive-by Mozzarella poacher, running in grabbing my Mozzarella and running out before I am sucked into the delicious vortex of Marczyk's other items. Don't get me wrong, I still often peruse the isles filling my basket with scrumptious delicacies, but usually I'm on a strict Mozzarella mission.

A few of the delectable temptations

A few weeks ago, I did a quick Mozzarella mission, when I got home with my bounty, I couldn't get over just how good the Mozz was (as always). I decided it was time to take action, so I sent an raving praise email to Marczyk, expressing my love of their Mozzarella, then I got brave and told them about my little blog (I was even honest & told them I don't think anyone actually reads it) and asked if I could watch them make the Mozz.  To my delight they said yes.  So I met Christopher, the head Maitre Fromager bright and early to watch the magic of the Mozzarella.   

I won't bore you with what I think is a fascinating process, so I'll give you the picture version. It all starts with fresh curds straight from Wisconsin, then the Curd is Heated.

 

    Then it rests in warm water

Then Christopher works his magic, folding and resting the hot cheese. 

 

Once the Mozz gets the perfect "you know it when you feel it" texture and shine, Christopher starts forming the Mozzarella Balls.

 

Once the Perfect Balls are formed they take a soak in a warm brine before being wrapped for your enjoyment.

The finished product.  

Here are a few of my Mozzarella Meals

Day 1 Caprese Salad

 Day 2 Mozzarella, Basil, prosciutto and tomato pizza

No matter how you slice it Fresh Mozzarella is the King of Cheese.

I'd like to send a special thanks to Marczyk for their great hospitality and great food.  Thanks for the Good Eats! Love you guys!