Tipsy S’mores Bites

These Tipsy S’mores Bites sound FANTASTIC!

Lea & Jay


Have those backyard cookouts fired up in your neck of the woods yet? They are in full swing around here and I found just the perfect little dessert to bring along to them. Tipsy S’mores Bites – Tiny bite sized s’mores infused with marshmallow vodka! Everyone loves S’mores and these little devils take it up a notch, primarily due to the addition of the booze, but they are not nearly as messy as an actual s’mores and you don’t have to work over the grill or fire pit to make them. They are ready to go. Just grab ’em and pop ’em right into your mouth!


Of course this also means you can serve them inside if your party has gotten rained out. They are quite easy to make. In fact I usually make them over a couple of days. The first day I make the graham cracker cookie cups…

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Tip Tuesday – Substitutions

measuring spoonsI don’t know about you but when I decide I want to bake something I want to dive right in and start cooking. That’s when I find out that I don’t have everything I need to make the recipe. Bummer!

Here is where substitutes come to my rescue. Usually there is something in the kitchen I can use in place of the standard ingredient that will enable me to complete the recipe. Yay!

I have listed just a few of my favorite ones below (with more to come) but there are many more that can be found with a little internet searching so don’t give up in the kitchen when you don’t have every ingredient listed in your recipe – just experiment and have some fun!



1 cup Butter = 1 cup vegetable shortening or ¾ cup vegetable oil. Reduce fats in recipe by substituting ½ the butter with ½ cup unsweetened applesauce.

These next two substitutions need a little adjustment to the recipes but are great for baking such as cakes or muffins:  1 cup mashed avocado (reduce  oven temperature by 25% & increase cook time by 5-10 minutes) or banana (reduce cooking time by 25%)

Egg yolks = 1 whole egg

Whole-wheat flour

Flours – to make a recipe where you want more fiber, substitute half of the white flour for whole wheat flour or, for cutting calories when baking cakes or muffins, try using 1 cup of black bean puree for 1 cup flour

1 cup Flour, Cake = 2 Tablespoon cornstarch then fill measuring cup with all purpose flour to 1 cup line

1 cup Flour, self-rising (I am always using this one!) = 1 cup all purpose flour mixed + 1-1/2 teaspoon baking powder + 1/2 teaspoon salt

1 cup Flour, whole wheat = 7/8 cup white flour + 2 Tablespoons wheat germ or 1 cup graham flour

1 cup Oil = 1 cup mashed banana, 1 cup Greek yogurt or even 1 cup grated zucchini for baking cakes, muffins, cookies or breads. Substituting this ingredient is a great way to reduce fat!


1 cup Sugar = 1 cup packed brown sugar or 3/4 cup unsweetened applesauce + ½ cup of the sugar and reduce liquids in recipe by about 1/6 cup. To reduce a recipe’s calorie count by as much as 400, cut sugar by half and add 1 teaspoon of vanilla.

Linda's Signature

Buttermilk Biscuit Nirvana

I’ve scoured the internet to bring you today’s perfect recipe for National Buttermilk Biscuit Day!  From, Chef John shows us how to make light, flaky buttermilk biscuits using his tips learned deep within the southern biscuit community. #1 Tip – use frozen butter and very, very cold buttermilk!  Enjoy!

Recipe HERE.

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