Bite-Size Salted Caramel Cheesecakes

It takes less than a teaspoon of kosher salt to bring out the sweetness of the caramel in these scrumptious cheesecake minis.

About

Prep Time: 20min.
Total Time: 3hr. 5min.
Servings: 24 servings

What You Need

• 1/2 cup graham cracker crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 2 Tbsp. butter, melted
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 1/2 cup granulated sugar
• 1 egg
• 12 KRAFT Caramels
• 1 Tbsp. milk

 
Make It
 

• Heat oven to 325°F.
• Mix graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
• Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.
• Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
• Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

Source: BlogsRelease

Five on Friday: Snow, Roses, and Brioche

Happy Fri-Yay!

Hope your week has gone well!

We don't have really anything planned,

 I was going up North to see my mother, and

I won't say it's too cold {but it is}, for me!

Anything less than 75F, and I start to freeze!

via

The first year we went to the Grand Canyon

it was snowing, and looked like this!

 It has already snowed in Northern Arizona.

Take a look at these beautiful photos to 

see a Winter Wonderland Arizona style
over at Rue's!

Nest weekend, is the Pacific SouthWest Division Rose Convention,

held at Mesa Community College. If you love roses as much as I do, you can see some of the Roses at the college on my Instagram. So I'll be there checking everything out,

besides making Thanksgiving plans.

On the thought of Thanksgiving plans, besides cooking an enjoyable feast
for my family, this year I want to create a menu, that is
healthier, and what better way to start a menu, than with
appetizers!
 7 Super easy one-bite-appetizers
My favorite is the
Sweet Potato Rounds with Herbed Ricotta and Walnuts from The Roasted Root

Find more Thanksgiving Appetizer ideas on my Thanksgiving Food and Inspiration board!

Follow Cherishing A Sweet Life's board Thanksgiving on Pinterest.

Bake to Baking, starting with the Stuffed S'mores donuts I made last week, this weekend, I am really going to be baking up a storm from now until the New Year! Did I mention I picked up 10 pounds of butter, on sale for about $1.77 each, I couldn't beat the price and I most likely will use it all!

First up, I am going to start this today and hopefully have a peek of it for you within the next couple of days,

Brown Sugar and Cinnamon Cream Cheese Brioche Wreath from Butter and Brioche

Back to Flowers, another post I am working on has been a flower arrangement I have been wanting to create for years, using a pumpkin and roses! Something like this, I'm thinking more of using burnt orange roses, instead of red or this one in White! I'll be sharing a sneek peek as well soon!

via

Until next time! I hope you have a wonderful weekend!
xo,

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Chocolate Ganache- Stuffed S'mores Donuts

Happy Wednesday! Hope you are having a wonderful week so far!

We're still enjoying rather curious weather here in Arizona. Up North, where my family lives, and even further North in Flagstaff have been graced with beautiful snow. Here, one day it's a Sunny day, the next day rainy, and then we get a combo of both, but rather windy.



via

Two weekends ago, my daughter Katelyn had a school project about the Revolutionary War, where she had to camp out, and write about her experience. So we pitched our tent out in the back yard, and then we made a makeshift, MacGyver style grill out of a Dollar Store roasting pan, and a cooling rack, and roasted hot dogs, and it wouldn't be a proper camp out without S'mores. 

Then last Saturday my husband asked me to make doughnuts! I've never made doughnuts from Scratch, and I am a little intimidated to fry anything. 

Then it came to me, I remembered my review of Adam Sobel's Street Vegan, and that there was a whole delicious chapter dedicated to doughnuts, and how I was wanting to give making doughnuts a go, so I perused the chapter, and found Stuffed S'mores Doughnuts. 

As I mentioned before, we are not Vegans, and I didn't have the ingredients listed that he used in his recipe, so I switched out what I did have on hand, like milk and real chocolate chips.

I have to say, reading his instructions from start to finish, making the doughnuts is seriously easy, and the kids had fun cutting out and stuffing the doughnuts! It made for a fun weekend treat!

Stuffed S'mores Doughnuts (adapted from Adam Sobel's Street Vegan)

(makes 12 doughnuts)

For the Chocolate Ganache: 

1/2 cup of milk

1 1/2 Tbls. agave nectar

 (or you can use another natural sweetener)

1 cup mini semi-sweet chocolate chips

For the doughnuts:

1 cup milk

1/4 cup canola oil 

{plus more for frying doughnuts}

2 1/2 tsp. active dry yeast or 1 packet of yeast

2 1/2 cups all purpose flour

1/4 cup agave nectar

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

Mini Marshmallows 

and

1 cup smashed Graham crackers

for stuffing

For the Chocolate Glaze:

1/3 cup sifted Dutch-process cocoa powder

3 cups powdered sugar

1/3 cup milk

1. Make the Ganache: In a small saucepan over medium heat, bring the milk and agave nectar almost to a boil. Place the chocolate chips in a heat proof bowl. Just as the milk starts to bubble, pour it on top of the chocolate chips, and whisk together until the chocolate chips have melted and the mixture is smooth. Chill the ganache. He suggests 3 hours, I placed it in the freezer for 20 minutes. You can store it in an airtight container in the refrigerator for up to 10 days.

2. Make the dough: In a medium saucepan, over low heat, warm the milk, agave nectar and oil to 95F. Pour the warmed milk in a large bowl. Sprinkle the yeast over the milk, and let set for 5 minutes for the yeast to grow. When the yeast has foamed up, add the flour and knead together on a floured work surface for a minute or two, until the dough is smooth. If it is still a little sticky add a tablespoon of flour. Place the dough in a medium bowl and allow the dough to rise, covered for an hour, until the dough has doubled in size.

3. Make the doughnuts: Lightly dust a baking sheet and a work surface with flour. On the floured work surface roll the dough out into 1/2 in thickness. I still don't have a 3-in biscuit cutter, I used one of our drinking glasses, and transfer the circles of dough onto the floured baking sheet. Reroll any scraps of dough to cut out more doughnuts. Set the doughnuts in a cold oven to proof them, by placing a small saucepan of steaming water with them for 25 minutes. Keep the oven door shut....No peeking!

4. Make the chocolate glaze: In a small bowl, whisk together, the cocoa powder, powdered sugar, and milk. The cocoa powder, may not want to blend right away, you could warm the milk slightly to take the chill off, seems the blending go more smoothly.

{I was intringued at the center}

5. Fry the doughnuts: I used my cast iron skillet....Filled it with 2 inches of canola oil and heated it on medium-low heat {360F}. I fried two at a time, until they were golden brown on each side about a minute or two. Transfer the doughnuts to a cooling rack.

6. Fill the doughnuts: Once all the donuts are fried, and the kids loved this part, they pinched out the middle of the doughnuts to make a well in the center of each donut. Glaze the top of each dout with chocolate glaze. Then stuff them with a Tbls or two of the chocolate ganache, followed by mini marshmallows, sprinkle with crushed graham crackers, and mini chocolate chips. My husband wasn't home to use his butane torch to toast the marshmallows, {you can skip toasting the marshmallows, if you don't have one}!

Enjoy! Here I saved you a couple to try!

Until next time! 

Have a fantastic rest of your week!

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Easy Pickled Sweet Peppers #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Hello dear friends and Happy Wednesday!
 It's confession time! 

As unbelievable as this sounds, it's true! Every word!

There IS something that I enjoy eating, almost as much as 

I enjoy eating chocolate, and it is Pickled Peppers!

I said almost...!!

When I order a sub from Subway, I have the person making my sandwich,

 pile the peppers on!

There have even been a couple of times, when Lindsay and I are sharing a foot-long sub, and 

when a pepper falls out of it, we see just who's the fastest to pick it up!

I will even go so far to say that I like Pickled Peppers more than Dill Pickles!

Seriously, I do!

For this Thanksgiving, I'm going to serve alongside the faithful duo ,

 that you can not go wrong with appetizers of olives and pickles,

these Easy Sweet Pickled Peppers. 

With only 5 ingredients, this is the easiest pickling recipe,

that I've ever made, that is also very inexpensive to make!

I recycled my Bertolli spaghetti sauce jars, to put the pickled peppers in, and I had 

garlic and vinegar, I just needed to pick up the peppers and the pickling salt!

I didn't use a mandolin, but you could most certainly use one 

to slice the peppers thinner than I did, or slice them into strips!

Here is the recipe I used from The Creeksidecook, that I put a little twist on, my husband likes his peppers a little spicy, so I just added a pinch or two of red pepper flakes to the jar.

I had two Bertolli jars filled, so I divided the recipe.

Pickled Sweet Peppers from CreekSideCook

Ingredients

1 pound Sweet Peppers

4 garlic cloves, minced

4 cups water

1/2 cup white vineagar

2 Tbls. canning salt

a pinch of red pepper flakes

Directions

Cut peppers into rings or slices; mince garlic. Divide both the peppers and the garlic, between the clean and washed out recycled spaghetti jars (I had 2), and pack them in. Add a pinch of red pepper flakes to each jar.  In a large saucepan, bring water, vinegar, and salt to a boil. Carefully ladle hot brine over pepper mixture, making sure the peppers are completely covered. Screw on the lids.

Since these pickled peppers are not canned, let them stand at room temperature for two to three days and then you need to put them in the refrigerator. They are ready to eat, but taste better if left sitting in the refrigerator for a couple of weeks, up to a month. They can be stored in the refrigerator for  several (2 to 3) months.

The Pickled Posts...in alphabetical order of recipe title

• Cuban Sliders by Making Miracles
• Danish smørrebrød (open sandwiches) with Remoulade by Caroline's Cooking
• Dill Pickle Hummus by From Gate to Plate
• Easy Pickled Sweet Peppers by Cherishing a Sweet Life
• Pickled Brussels Sprouts by Our Good Life
• Pickled Peppers by Culinary Adventures with Camilla
• Quick Pickled Beet Salad by Food Lust People Love
• Southern Fried Pickles by The Freshman Cook
• Zupa Orgokowa (Dill Pickle Soup) by A Day in the Life on the Farm

Hope you all enjoy the rest of your week!

Until next time!

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Chocolate Sour Cream Bundt cake with Cheesecake filling

Can you believe that October is almost over,

 and Halloween is just a few days away?

So far this week has been going fine, 

Katelyn has a school dance on Friday,

oh, wish my husband good luck

he's having his wisdom teeth out Friday, 

and Josh gets to pass out the candy on Halloween!

He's actually looking forward to it
{not the wisdom teeth extraction, the passing out the Treats}!

Onto today's recipe, if you are one of the tens of people that read my blog, especially

in February for Valentines Day, then you know how much I love chocolate, and after all 

the Valentine's Chocolate, I made a chocolate strawberry cake,
and Easy Dark Chocolate Nutella brownies,

all in the same week, I was this close to saying how I'd had enough chocolate. 

What was I thinking! You can never have enough chocolate!

And here we are, approaching another Holiday, where we

giveaway chocolate, and then spend the next couple of weeks, 

{or days} enjoying it!

This past weekend, as I was getting over a cold,

and finishing up painting my daughter Katelyn's room for the 

ORC, {the color just happens to be Valsper's Dark Truffle}

it didn't occur to me, that after reading Carlee's comment,

that it might have been my cold,

because the paint smelled like chocolate.

I almost considered licking the wall to find out, but then

thought that would be gross, and decided to bake a cake instead!

A quick story, I went to a thrift store, it's next to my favorite book store,

and I as I pass by the china, and stem wares, I came upon my first brown Ironstone

set, but I was disappointed, because it had been picked to pieces, rather than

someone buying the whole set! I would have gotten the dinner plate, but it had 

a huge crack down the side, and it was the last one. 

There was however, a small saucer left, and I've been wanting to take a picture 

with something on it, so this prop came at the perfect timing.

Here's a great tip, if you need to find props for your photos, but 

you don't have a ton of money budgeted.

Go down and peruse your local thrift store, 

you'd be surprised at what you could find!

Back to the recipe, I promise not to go off the subject,

one of my new favorite blogs is  Shutterbean,

and if you get a chance check on over there,

she has the most prettiest of everything 

you possibly could imagine for inspiration.

Or check her out on Instagram!

I was looking for a chocolate bundt cake recipe, and
her recipe was exactly what I was looking for!
The recipe she found was from 

(affiliate link) Bi-Rite Market's Eat Good Food Cookbook Food !

The icing was perfectly glossy, the cake looked super moist, and not too dense.

She even tempted me with a bite!

I was hooked!

So for today, I'm taking on her recipe, and adding a twist,

because I love my bundt cakes filled, 

especially when they are filled with cheesecake!!

Chocolate Sour Cream Bundt cake with Cheesecake filling (adapted from Shutterbean)

For the cake

• 1 cup (2 sticks) unsalted butter, plus more for the pan
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon  salt
• 1 cup water
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract

For the glaze

• 4 ounces unsweeted chocolate, finely chopped
• 1 1/2 tablespoons agave nectar (or corn syrup)
• 1/2 cup heavy cream
• 1 1/2 tablespoons sugar

For the Cheesecake

• 8 oz. cream cheese
• 1 egg
• 2 tsp. flour
• 1/2 cup granulated sugar
• 1 tsp. pure vanilla extract

Make the cake:

Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10- or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
Make the Cheesecake filling, using a stand up mixer, blend the cream cheese, sugar, vanilla, flour and egg in a mixing bowl until well blended.
Pour 2/3 of the cake batter into the prepared pan, and then layer the cheesecake filling in the center, top the cheesecake filling with the remaining cake batter, and bake until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

Make the glaze:

Put the chopped chocolate and agave nectar in a medium bowl and set aside.

Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s very runny, let it sit for a minute or so to thicken. Drizzle over the cake.

As always, I saved you a slice!

Wishing you a beautiful weekend, and
a Happy Halloween!

Until next time! xo,

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Lavender-Lemon Shortbread cookies

Happy Fri-Yay! This week has been a blissful autumn week. It's finally cooled down here, and really starting to feel like Fall. On Wednesday it rained and was cloudy all day, I think the high was 77F, and I was freezing, but it was much needed and felt so refreshing.

There is nothing I enjoy more than sitting on the porch, watching the rain, sipping a hot cup of tea, with something sweet to savor!

One herb I have never cooked with let alone bake with, is lavender. I've been tempted a time or two, to buy Lavender Sugar, but keep thinking to myself, I could make my own. Then while one weekend, we were up in Prescott, I bought some lavender buds to try my hand at cooking with them. Should I make Lavender salt, or sugar, oh no, I must make cookies, and what better guinea pig do I have for Lavender cookies than my husband.

He loves a good shortbread! He came home from work, just in time to have the first batch of shortbread that had cooled off. If I didn't stop him, he would have gobbled them all up!

Aren't these cookies lovely? The flavor of these delicate buttery, shortbread cookies is delightful fragrant, that is not only calming from the lavender, but the fresh burst of citrus, really enhances them.

At first, I was planning on glazing them, but after one bite, they were perfectly sweet enough.

Lavender-Lemon Shortbread Cookies (adapted from Food and Wine)

Ingredients:

1/2 cup unsalted butter, at room temperature

1/3 cup granulated sugar

1 cup of  all-purpose flour

a pinch of salt

1/2 tsp. pure vanilla extract

1 tsp. dried lavender buds (culinary)

the zest from one lemon

Granulated sugar, or you could use coarse sugar or even Raw Sugar

Directions:

1.) In stand up mixer, cream the butter and sugar. Add the lemon zest, the lavender, the pinch of salt and the vanilla extract. On low speed, add the flour slowly. When the dough forms a soft ball, transfer it to plastic wrap. Refrigerate the dough for 30 minutes.

2.) Preheat oven to 350F. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cookie cutter, cut out cookies, and then placing them on parchment paper. Bake cookies for 10 minutes, checking to see the slightest golden brown. 

3.) Transfer cookies to a wire rack to cool completely.

Wishing you a beautiful weekend!

Until next time!

xo Christine

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Follow Friday #31: Having Fun in the Summertime

Happy Fri-Yay! I'm so happy you came to visit me today! As busy as a week  as it's been here with Back to School, my children are finally all settled in. I'm back to finishing up painting a couple of projects that have been in the works. This weekend, I would like to finish one of them. Also this weekend, a new natural foods store is opening in Scottsdale, and I am going to the Grand Opening as well as get my haircut, and attend my first Milk Painting class. I am so glad it's Friday, I'm really looking forward to this weekend!

 For Follow Fridays from now on, I will be featuring 4 different blogs, one cooking/baking, one gardening, one décor/style, and one crafting

Dark Chocolate Peanut Butter S'Mores Skillet Cookie from FreshMommy

Ok, I like S'mores, and the fun, fond memories of camping and roasting marshmallows over a campfire, BUT I love dark chocolate, and peanut butter. Better still, making S'mores at home!

Twitter     Facebook     Instagram     Pinterest     Bloglovin

Hanging Garden Basket via A Beautiful Mess

I've seen these baskets, so many times, they've been calling to me, everytime I pass them when I'm at HomeGoods, but didn't know where to put them or how to use them. What a clever idea to use them as Hanging gardening baskets.

Bloglovin     Pinterest     Instagram     Facebook     Twitter

Montana in Stripes via Hey, Shenanigans!

Instagram    

She's a new lifestyle blogger for me. I love her blog already. She's fun, she loves peonies, loves to travel, and has a husky (we have 3) with two colored eyes!

Summer Themed Coastal Photo Display  via Hymns and Verses

When I saw this beautiful gallery wall, I knew I wanted to recreate something like this. You'll find this and other ways to bring the beach home in this article. 

 

facebook     Pinterest     Instagram       G+       Twitter

 

 

Wishing you all a fun weekend!

Until next time!!

xo,

  



Colcannon and Kale: #FoodieExtravaganza: Move over Mashed Potatoes.....

 

There's a new comfort food in town!

What is Colcannon?

Colcannon is a traditional Irish dish created mostly from mashed potatoes and cabbage or kale. The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage." Although it is a  popular side dish served for St. Patrick's Day, it is traditionally served for Halloween. The tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish.  Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.^[4]
It surprised me to find out that this creamy dish of deliciousness is made mostly in Fall, during harvesting time of the kale and cabbage, from Fall to Winter. Since this side dish is budget friendly, I'll be making this all year round! The flavor of the shallots and the kale, seriously kick these mashed potatoes up a notch!

 

My favorite potato by far is the Yukon Gold. I love everything about it, it's texture, it's flavor, and of course it's gorgeous yellow color. For this recipe I used two types of potatoes, Russet and Yukon Gold. Instead of onion I used shallots. If you aren't too fond of onion's strong flavor, shallots are wonderful. They have this subtle way of flavoring a dish, without that overpowering onion flavor. 

 

I usually use milk for my mashed potatoes. For this recipe I used cream, but of course you can substitute milk for the cream. The kale I used was the regular organic, green leaf kale. You could really make this recipe interesting by substituting the kale for any number of green leafy vegetables, like collards, any other variety of kale, mustard greens, or cabbage the ingredient Colcannon is traditionally made with.

 

First I peeled and cubed both kinds of potatoes, and placed them in a boiling pot of water. Then, I turned the heat down to medium-high and boiled the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.

 

 

 

In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl. Return potatoes to pot. I used my potatoe masher that I've been using for years. Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the milk and cream, continuing to blend to just the way you like your mashed potatoes, super creamy or chunky. I like mine somewhere in between.

 

Ingredients:
1 1/2 pounds russet potatoes, peeled and cubed
1 1/2 pounds Yukon gold potatoes, peeled and cubed
5 Tbls. butter
4 small shallots, chopped
1 cup kale roughly chopped
3/4 cup heavy cream
1/2 cup 2% milk
1 tsp. sea salt
1/4 tsp. freshly ground pepper

1. Placed both kinds of potatoes in a boiling pot of water. Then,  turn  down the heat to medium-high and boil the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.

2. In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl.

3.  Return potatoes to pot. Mash potatoes with a potato masher or a potato ricer.

4.  Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the salt and pepper, then the cream first,  adding  enough milk while continuing to blend to just the way you like your mashed potatoes, super creamy or chunky.

If you enjoyed this recipe, check out the other delicious #FoodieExtravaganza posts!

It's all about the Potatoes!
  

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another. Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.


Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
 Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
 Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook Horseradish Potato Au Gratin from From Gate to Plate
Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
 Slow Cooker Loaded Potato Soup from Making Miracles
Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table
Tortilla Espanola (Spanish Omelet) from Cali's Cuisine
 Japanese Moon Gazing Potatoes from Ninja Baker
    Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
  Sweet Potato Spiced Swirl Bread from Baking in Pyjamas                                     
Loaded Pierogi from Cooking With Carlee
  Bloody Mary Potato Salad from Cindy's Recipes and Writings
  Colcannon with Kale from Cherishing a Sweet Life
   Potato Rolled Tacos from Foodie and Wine
   Jersey Royals with Mint from Food Lust People Love
 Naked Ladies with their Legs Crossed from Passion Kneaded
 Shredded Potato Crusted Chicken from The Freshman Cook
 Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

4. (affiliate) Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage

A Week in CASL photos: July 20th- July 26th

Happy Beautiful Monday! Hope you all had a relaxing weekend! It was a very busy, fun and lovely weekend over here! There is still more getting ready for back to school 

 and painting going on over here! I didn't get a chance to capture all of this week's prompts, but here are the ones I did!

What I like about doing a Photo365, is that I get to share with you a peek into what my week has been like, and possibly a sneak peek to what next week will bring. I've tried 365 Photo or Daily photo memes several times before, and surprisingly, I am getting farther posting my photos once a week, instead of once a day. It makes a big difference, and it's really nice to look back and see a slice of my day!



July 21st~ Real...

 

Easy Homemade Pizza Bianco  The girls and I had a blast making homemade pizzas last week. They made pepperoni of course, and for me and my husband, this wonderful Pizza Bianco. It's easier than you think!!


July 22nd~ Fake

 

I would love to try and grow these 'Blue Orchids', but based on what I've read the roots are injected with blue dye, and are way overpriced! That they are basically white orchids, tinted blue! They are still gorgeous!

July 24th~ Bloom

'Luscious' rose

Here is the first bloom, from the first rose bush, in our new garden. I found it at Berridge Nurseries located in Phoenix. The staff is extremely friendly and very helpful indeed. With it being late in the year, finding roses is a challenge. At the nursery, there was still an unbelievable selection of potted roses, with many favorites. In January, the selection will be even more extensive. I'm looking forward to getting my next rose in January from them.

 

July 25th~ The Two of Us...

A fun day of Back to School shopping with the girls.

July 26th~ Clouds on Fire

One of the things I love most about living here in Arizona, are the incredible sunsets we have.
This was one of the prettiest I've seen. Others have had dark shades of purple, and fuschia.

Are you on Instagram? You really should be!! 

You can follow me here on Instagram! 

   I recently started following a photo a day prompt on #fmsphotoaday.

 Let me know if you decide to join in the fun!

Have a great rest of your week! Until next time!

xo, Christine

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