wanting to try.

Recipes I've seen around the web and am really wanting to try.


Crispy Tacos Picadillo


Black Bean Burritos


Spinach Artichoke Lasagna



Chicken Gyros


Spicy Black Bean Burger

If you've tried them.. I'd love your reviews.

blondie sundae.

*image via bakerella

One of my all time favorite desserts is Applebee's Blondie Brownie Sundae, we don't go there often, so the times I've had it are few and far between. Imagine my surprise when browsing Bakerella I came across the dessert and a link to the recipe. I'm embarrassed to admit how many times it's been made in the short time we've known about it, but the recipe tastes just like the real thing and is definitely a keeper!

honey lime chicken enchiladas.

As I was browsing one of my favorite food blogs (cafe johnsonia) I came across her post about a guest appearance on Good Things Utah, I used to live in Utah and watching GTU was my favorite morning pass time, so I followed all her links and came to this recipe. I had to try it.

It was pretty darn good. You should try it. See what you think.

dish and spoon.

A new addition to my ever growing list of things I want. I think these are great!

breakfast set.

This looks like a perfect way to start the day to me.

cinnamon-candy cider.

This sounds so good to me. Maybe it's the return of the rain that has me in the mood for something warm and spicy. It's definitely something we'll be trying before friday!

sour cream lemon cake... the best ever.

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

LEMON GLAZE
1/4 cup melted butter
2 T fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325. Generously butter and flour a 10 inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

*image via flickr

*recipe found here

cupcake bowls.

I've always loved these, and at 30% off {using code THANKS09} I think now is the time to stock up, and while you're adding them to your cart, be sure to check out all Rose and Radishes great products, because the 30% off applies to the whole store!!

Thanks for the tip Jordan.

leftover candy canes?

If you've got leftover candy canes from Christmas, this would be a fun idea to try for Valentine's Day.

so good.

These are seriously so good. Everyone that has tried them has loved them. 

1/2 c. coconut

1 T. oil

1/2 c. shallots chopped

1/4 c. fresh ginger

2 T. chopped garlic

1 lb. ground pork (I use 1/2 ground turkey and 1/2 ground sausage)

juice of one lime (I used about 3/4 of the lime for juice)

3 to 4 T. diced green chiles

2 to 3 T. soy sauce

peanuts

Stir coconut over medium heat until golden and crisp. Remove and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, garlic and meat. Stir until no longer pink. Add lime juice, peanuts, coconut, chiles and soy sauce to taste. Can also add fresh mint.

+image from perdue.com

turkey pops.

Have you seen Bakerella's latest? She's amazing.

felted acorns.

I saw these incredible felted acorns on the little ant design blog. I haven't stopped thinking about them since I first saw them, perfect for gift tags or napkin rings or in a glass jar on the counter...

spooky treats.

If you've never browsed the bakerella blog, it's definitely worth a look. I think these would be so fun to make. Maybe I'll try them out with the girls this week.

homemade samoas?

I don't remember where I originally saw these, but I'm loving this idea. Homemade (and year round) samoas, honestly, what could be better?

halloween pancakes.

Happy October! I can't believe it's already here. We've been enjoying somewhat of an Indian summer which makes it that much harder to believe that it's October! Browsing through the Williams-Sonoma website I came across these pancake molds and think they would make a fun tradition for years to come.

summer berries.

I'm all about summer berries, I can't get enough of them. I dream about them at night and am constantly trying to figure out new ways to incorporate them. I am officially asking you to lay all your berry ideas on me, so I can live in berry heaven for a few more weeks!

cookie envy.

This is a talent I have always wished I had. Since I don't, I'm thankful for people/shops like meli and angi who do. These cookies are officially on my "wish list" for every gathering I ever hold.

bamboo bowls.

If you're like me and are looking for plastic alternatives, these bamboo bowls are worth a look. Available here.

why i ran this morning.

so i could eat last night's dessert for breakfast. (i'm hoping there's enough left over for lunch & dinner too.) recently on vacation, we had bread pudding for dessert. it was so good, we went back the next night for more & then, i even sweet talked my way into a plate for breakfast the following day. ever since then, it's been on mind, so i figured i better make some.

old fashioned bread pudding & vanilla (although i think it's more caramel-like) sauce

pudding ingredients:
4 cups (8 slices) cubed white bread (although i used french bread)
1/2 cup raisins (i don't like raisins, so i always omit them.)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

sauce ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

heat oven to 350°F. combine bread & raisins in large bowl. combine milk and 1/4 cup butter in 1-quart saucepan. cook over medium heat until butter is melted (4 to 7 minutes). pour milk mixture over bread; let stand 10 minutes.

stir in all remaining pudding ingredients. pour into greased 1 1/2-quart casserole. bake for 40 to 50 minutes or until set in center.

combine all sauce ingredients except vanilla in 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). stir in vanilla.

to serve, spoon warm pudding into individual dessert dishes; serve with sauce. store refrigerated.

xoxo, K

a birthday.

While Kelli is no longer with us here at Tangled and True, she still checks in and keeps up to date with what is going on, so please join me in wishing her a happy birthday (her birthday was today). 

I love birthdays and there is no better way to celebrate than with cupcakes! So I'll leave you with the best red velvet recipe I've found to date and also a link to some amazing lemon cupcakes with lemon cream cheese frosting. They won't disappoint!

Red Velvet Cupcakes

Ingredients:

2 1/2 cups all purpose flour

1 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa powder

2 ounces water

2 ounces red food coloring

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 teaspoon baking soda

Method:

1. Preheat oven to 350 degrees. 

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt together into this mixture

6. One at a time, add the following ingredients: buttermilk, vanilla and water.

7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated but don't beat it.

8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

9. Remove from oven and let cook for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Frost with desired frosting (I recommend a buttercream).

image via frenchkisspastries.com