1/2 cup whole regular or decaffinated espresso beans

1 1/2 cups heavy whipping cream

1 1/2 cups whole milk

1/3 cup sugar

1 vanilla bean, split lenghtwise, seeds scraped and removed

8 large egg yolks 

1 teaspoon vanilla exract

1/4 teaspoon kosher salt

Garnish: chocolate-covered coffee beans

1.Lightly crush espresso beans by placing them in a bag and using a rolling pin or pulse 2 to 3 times in a coffee grinder; just to break beans open. Transfer to a small saucepan. Add cream, milk, sugar, and vanilla bean and reserved seeds, and bring just to a simmer over medium heat. Cook, stirring frequently until sugar is dissolved. Remove from heat; cover and let cool for 30 minutes. 

2. Preheat oven to 300 degrees

3. Strain espresso bean mixture through a fine-mesh sieve into a bowl, discarding solids. In a medium bowl, whisk egg yolks until frothy. Whisking constantly, add about 1/2 cup warm espresso mixture, vanilla, and salt to egg yolks. 

Add mixture, whisking until well combined. 

4. Arrange 10( 2-ounce) ovenproof espreso or coffee cups in a large deep baking dish. (Use two baking dishes to avoid overcrowding, If needed.) Divide espresso mixture among cups. Fill baking dish with enough hot water to come about two-thirds up sides of cups. 

5. Bake until just set in centers, 30 to 40 minutes. 

Let cool in water bath. Once cool, remove cups from water. Cover individually with foil or plastic wrap, and refrigerate for at least 2 hours. 

Garnish with cholate-covered coffee beans if you like. 

4 cups water

8 Earl Grey tea bags

1/2 cup prepared vanilla syrup, divided

1/2 cup heavy whipping cream

1/2 cup whole milk

Garnish: ground cardamom

1. In a large saucepan bring the water to a boil over medium-high heat. Remove from heat, and add tea bags. Let steep for 5 minutes. Discard tea bags. Stir in 1/4 cup vanilla syrup.

2. In a medium saucepan, bring cream and milk to a simmer over medium heat. Remove from heat; and stir in remaining 1/4 cup vanilla syrup. Using a hand blender, whip hot cream mixture unil a froth forms. Sever tea warm, and top with cream froth. Sprinlke with cardamom. 

12 caramel squares ( I use Kraft caramels)

3/4 cup ground salted pretzels, divided

4 cups salted caramel ice cream

1 1/2 cups whole milk

 1. In a large microwave-safe bowl, heat caramels on high in 10-second intervals, stirring between each, until melted and smooth. Dip rim of each serviving glass into caramel. 

Immediately dip in 1/4 cup ground pretzels. Set aside. 

2. In the container of a blender; place ice cream, milk and remaining 1/2 cup pretzels; blend until smooth. Serve in prepared glasses. 

1/4 cup heavy whipping cream

2 tablespoons granulated sugar

1 tablspoon firmly packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Peel of two oranges

2 whole star anise pods

2 1/2 cups orange juice

1 1/2 cups pineapple juice

1. In a medium saucepan heat cream, sugars, cinnamon ginger, orange peel,and star anise pods over medium heat, stirring frequently, just until bubbles form around edges of pan(do not boil).

Remove from heat, and let infuse for 3 minutes. Strain through a fine-mesh sieve, discarding orange peel and star anise pods. 

Let cool completely.

2. In a large pitcher, stir together cream infusion, orange juice, and pineapple juice. Serve chilled over ice. 

2 cups whole milk

2 1/2 cups heavy whipping cream,divided

1/4 cup firmly packed dark brown sugar

2 tabllespoons dulce de leche

1 cup white chocolate morsels

1/4 teaspoon cinnamon sugar

3 tablespoons water, divided

1. In a medium saucepan, heat milk, 2 cups cream, brown sugar, and dulce de leche over medium heat, whisking frequently, just until bubbles form around edges of pan (do not boil).Remove from heat.

2. Place chocolate morsels in a heatproof bowl. Pour hot milk mixture over chocolate;whisk until smooth. Keep warm. 

3. In a medium bowl, beat cinnamon sugar and remaining 1/2 cup cream with a mixer at medium speed until stiff peaks form. Refrigerate until ready to use. 

4.Line a baking sheet with a nonstick baking mat or wax paper. 

5. In a small saute pan, heat granulated sugar and 1 teaspoon water over medium-high heat. Cook, brushing sides of pan with water and occasionally shaking pan(do not stir),until sugar is dark amber colored. Remove from heat, and add remaining 2 teaspoons water. Using a heatproof spatula,drizzle sugar onto a prepared pan. Let cool. Serve hot cholate with cinnamon whipped cream and sugar drizzles. 

Does anyone out there love Fall as much as I do? I'm sure there are many of us. Honestly this Summer was great but a bit to much rain and humidity along with the soaring temperatures for me. I love Fall, Its the most wonderful time of the year. Usuallly that line of " The most wonderful time of the year" refers to Christmas but for me it's Fall. There is just so much to love about this time of year including the many colors of the leaves, the pumpkins and gourds and Oh yea, lets not forget the fun of wearing sweat-shirts. I love being outside, cooking on the grill or over the fire pit . The great foods that go along with cool weather are just scrumptcious and warming to the heart and soul. So many of the foods we choose to eat during this great change in the weather brings back many memories for a lot of us. For me it is celebration of cool breezes, the drifting leaves falling from the beautiful trees and the many scents that come with it. Pumpkin spice, cinnamon, nutmeg, cardomon, garlic, cumin, onion,  and my favorite of favorites Anise. I wanted to take time to post some favorite recipes in hope that it gives you a head start on planning for some fantastic get togethers with friends and family. Whether it is a meal outside under the trees, or that Sunday dinner or brunch. Hope you all enjoy! If you find a recipe that you like, please like my page and comment on the one you have enjoyed. HAPPY FALL!!!!

2 large poblano peppers

1 tablespoon olive oil

1 1/2 pound beef chuck roast, cut into 1/2 inch cubes

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1 medium sweet onion-chopped

2 cloves garlic, minced

4 cups beef broth

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 tablespoon Chipotle Puree (recipe follows)

1 (28-ounce) package baby red potatoes, quartered

1/4 cup chopped fresh cilantro

Garnish: chopped fresh cilantro

1. Heat a small cast-iron skillet over high heat. Add poblanos; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 10 minutes; seed, and chop. 

2. In a large Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, cumin, and pepper. Add beef to Dutch oven; cook, stirring occasionally, until browned, about 8 minutes. 

Remove beef using a slotted spoon, and set aside. 

3.. Add onion to Dutch oven; cook, stirring occasionally, unil tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Add poblanos, beef, broth, tomatoes, and Chipotle Puree; bring to a boil. reduce heat to medium; cover and cook until beef is tender, about 1 hour. Add potatoes, and cilantro during last 20 minutes of cooking; cook until potatoes are tender. Garnish with cilantro, if desired. 

CHIPOTLE PUREE

1(7-ounce) can chiptle peppers in adobo sauce

1. Place peppers and sauce in the container of a blender, and puree until smooth. Freeze remaining product in 1-tablespoon dallops for future use. 

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

This Creamy Crunchy Cucumber Salad Recipe is light and delicious, and perfect for summer parties, and makes the most of fresh ingredients!

ingredients

My kids and I love this in the Summer, Its simple, healthy and refreshing. 

1. Freeze watermelon slices.
2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

 Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in  sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

4 . Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in a boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.