Cauliflower Cream Eggs

This recipe needs some major work. BEWARE!

If you have visited my blog before, it was most likely to check out my Cauliflower Peanut Butter cups. I created that recipe in response to a meme. It can be made and is not bad.

This one however needs some revisiting. Here is what I tried so far. Feel free to leave comments for suggestions.

First, Begin by boiling cauliflower florets.

Blend until SUPER smooth. Add vanilla and some powdered sugar. (I may try condensed milk next time)

Make sure it is smooth.

Melt chocolate. Pour into molds, you have seen the videos. ūüėČ

Next fill with the “Cream”.

Use something hot to melt the edge of thr mold, and connect.

Enjoy if you dare.

Sorry for the potato photos, I did this quickly.

Hope you have a Happy Easter or a Great April Fools Day.


Air Fryer Cauliflower Bites

D and I were asked if we wanted to do a cooking demonstration in the next few months. The kicker, it will need to be vegan.  We do no eat vegan, but that does not mean we can not cook vegan.   I have been testing new recipes out, and trying to come up with a unique, yet easy, meal that we could make. This recipe was made with regular milk ( it is what we had on hand) but it can be easily modified.

Scroll to the bottom for the recipe.

This Christmas we received an air fryer. This appliance is really easy to use, and so far most of our recipes have turned out great.

Yesterday I was feeling a bit adventurish,  I waned to make a cauliflower recipe.  Cauliflower may be a staple in your home, but it is not typically found in ours.

I began by rinsing the cauliflower  and cutting it into florets.  I kept mine about bite sized, but you can go larger or smaller.

Next make a basic batter.  Mix flour with spices (salt, pepper, garlic, smoked paprika). Then add the liquid, I used a combination of milk and water.   I found that it was better when it was on the thicker side.

Next, prepare a large zip-lock bag( or bowl with lid) full of bread crumbs and more seasonings.

Then, you want to prep a drip station.  This is important when using a wet batter in an air fryer.  You want to avoid dripping while cooking.   To do this I placed a cooling rack into a baking tray.

Once all of your stations are prepped you can begin.  You want to cook these in batches,  there should be space between each florets so that it will cook more evenly.

First drop a handful of florets into the batter.  Make sure they are well coated.  Next using a slotted spoon, let the excess batter drip off and transfer to the bread crumbs.  Then give it a good shake, kids will love to do this part.  Once covered, use tongs to place on to the rack.  This will help any loose breadcrumbs to fall off.

Finally, you can place the breaded cauliflower in to  the air fryer basket.  I set mine at 350 for 15 minutes.  Make sure you shake it a least 2 times.   When they are finished, you can place them onto a plate or baking sheet, and begin your next batch.

I made 3 batches.  When I was done with the initial cooking, I put them all back into the air fryer to warm up.


The cauliflower comes out super crispy and crunchy.¬† I served it with cauliflower rice and a General Tso’s inspired sauce.¬† ¬†You can create your own, or buy a pre-made sauce.

Alternatively you can serve these like nuggets or with your favorite wing sauce. To make them more wing like, just make the florets a bit bigger.

I hope you enjoy!




1 cauliflower – cut into florets.

For the batter
– 2 cups flour
-Spices to taste – Salt, pepper, garlic, smoked paprika
– 1/2 cup water
-1/2 cup milk or milk substitute

– 2 cups breadcrumbs
-more spices


  1. Rinse and cut cauliflower into bite size florets
  2.  Prepare the batter, mix dry ingredients.  Slowly add milk and water.  The batter should be on the thick side.
  3. Prepare a zip-lock bag of breadcrumbs and spices.
  4. Drop a handful of florets into  batter.  Make sure they are well coated.
  5. Place battered florets into bread crumbs. Shake until covered.
  6. Place on to cooling rack, to let excess topping fall off.
  7. Place into air fryer basket in a single layer, make sure they are not touching.  Cook for 15 minutes at 350 degrees.   Shake basket about 2 times during cooking.
  8. Once all cauliflower is cooked, you can reheat it by putting it back into the air fryer.
  9. Serve over rice, with favorite Asian sauce.  Or as wings, with your favorite wing sauce.



International Marketplace, the hidden gem of INDY.

If you live in Indianapolis, and you do not know what the International Marketplace is, you are missing out.

The International Marketplace is not a singe business.  It is a collection of shops and restaurants located on the cities near west side( aka inside 465).


This area is filled with cuisines from all over the globe. From African to Vietnamese  and everywhere in between

The best place of all is the Global Village. At the Global Village, you will be transported all around the globe through a variety of art exhibits.

The Global Village is also home to many events throughout the year. My favorite is the TASTE THE DIFFERENCE Festival. Restaurants from all over the city converge into one convenient place, all offering a sample of what they serve.

In between bites you can watch performances from talented international artists. Or take a step into another culture.

For more information about my favorite Indianapolis Neighborhood visit the website at


Jellied PEPPER Spread

A few weeks ago during some of our travels, we came across a jalapeno pepper jelly¬† My mind immediately said, “I can do this with the Carolina Reaper peppers that we have”.



Now you may be asking yourself,; “What is a Carolina Reaper?”.¬† ¬†A reaper pepper is a dayglow orange ball of hate that D grew for fun.¬† Just to see if he could.¬† ¬†here is a link below.


His “Fun” plant has produced almost a hundred peppers this summer.¬† ¬†Now the trick is finding things to make with them.¬† I have cut and dehydrated 2 batches; which we then added to hone and olive oil.¬† ¬†For this recipe I made two incredibly spicy jellies; which I now need to find a use for.


The process is pretty simple; all you need is fruit, peppers, pectin, sugar and jars.

To begin bring a large pot of water up to a boil to sterilize the jars and lids.  Once it is hot, place jars in water, let boil 5-10 minutes.  I chopped my fruits during this time.   Remove the jars and set aside.  Save the water.

Cut your fruit into tiny pieces, add them to a medium sauce pan.  Turn the temperature to a medium heat.  You want a slight bubble.   Add in the sugar and pectin (per package directions some are different.)


Turn a fan on. Finely chop your reaper peppers add to the sauce pans.  You may want to use gloves.  I also recommend washing your cutting board and knife with dish soap as soon as possible.  THEN remove the gloves, and wash your hands with dish soap 2 more times.




After this brief cleanup, you jelly should be ready to place into the jars.   Be sure to leave at least 1/4th inch of space from the top. Clean the edges. Place the lids on to the jars,and seal tightly.



Place the filled jars back into your water bath for about 10 -15 minutes.  This will help to seal and sterilize the jars once again.

During this time you can bleach your counters to hopefully prevent any pepper juice from getting into your eyes.¬† ( trust me it’s not fun)

After the jars have been re-boiled, remove them¬†from the water and let cool.¬† At this stage the jelly may seem liquid, but it should set as it cools.¬† You should also here all of the jars¬† “pop”.

Now how can you use this jelly?

We tried it on crackers with cream cheese. If you notice, I made sure to have some crackers with no jelly and a tall glass of milk near by.  We want to try it on wings  as well as pork some time.  For now we are just waiting for a party to share it with our friends.





  • 1 1/3rd cup of Fruit finely chopped¬† – pineapple and peach were my choices
  • 1 reaper pepper – If you dare, keep the seeds in it
  • 1 1/2 tbsp of pectin – follow package directions
  • 1 1/2 cup of white sugar.


  • sterilize jars with a water bath, save the water
  • finely chop fruit, add to a saucepan and heat until bubbling
  • add pectin and sugar
  • add finely chopped peppers,¬† brief clean up
  • fill sterilized jars, and seal
  • place into water bath for 10-15 minutes
  • remove jars from water, and let cool
  • serve and enjoy.

Purple Sauerkraut

Purple sauerkraut is the prettier cousin of your normal sauerkraut; I just use purple cabbage.   This recipe is simple, and can be completed overnight.


To begin, warm 2 cups of water with bay leaves, cloves, peppercorns, salt and sugar. Let this boil for about 10 minutes.   Mix in the vinegar and oil. This will create a brine.


While the brine mixture is boiling, thinly slice/ shred the purple cabbage. Shred 2 carrots as well.  Place into a large mixing bowl.


Allow the brine to cool for another 10 minutes.  After the brine is cool, pour it over the shredded cabbage and carrots.  Add in 1 tbsp of  minced garlic. We like to use pre-minced, from the store.  Mix well


Place a plate inside the cabbage bowl.  Add a second bowl on top, and fill with water.  This will act as a weight.  Allow the sauerkraut to cool for a few hours.  Remove the bowl of water, and plate.  Cover and store in the refrigerator over night.


The sauerkraut is ready to eat as it.  I personally like to seal it in jars to keep it longer. While there are many methods, this is the one that I use.



Boil jars, lids and rings for 10 minutes to sterilize.   Tightly fill each jar with sauerkraut, add brine liquid to fill.  Clean the rim of the jar and add he lid and rim.

Place jars back in boiling water and boil for 15 minutes.  This will help cook the sauerkraut a little bit, while sterilizing

at the same time.



Remove the jars and let cool.¬† They should begin to “pop” as a seal is created.



As always you  can save $10 on your first box of Imperfect Produce when you use the link below.  The items are in  great condition.  The imperfectness comes from  surplus,  odd shapes, too small or too large.   It can be delivered too your door every week if you would like.





1 head of cabbage

2 carrots

1tbsp minced garlic



2 cups water

1/4th cup sugar

1 tbsp salt

5 peppercorns

4 bay leaves

5 whole cloves

1/4th cup olive oil (I added 2 tbsp of our Reaper Oil for spice)

1/3rd cup vinegar



  1. Boil water, sugar, salt, peppercorns, bay leaves, and cloves for 10 minutes. Add oil and vinegar.
  2. Let cool for 10 minutes.
  3. Finely chop/ shred cabbage. Shred carrots.  Place in large mixing bowl.
  4. Pour brine into cabbage. Place a plate on top, followed by a bowl of water. Let cool.
  5. Store in refrigerator overnight.






Pizza Party

The property that we rent is full of various features.  We have a brick laid patio, a small water feature, a recreational pond, and a wood fired oven.   The wood fired oven was built by our landlord.  It may take a while to get heated up, but it cooks super quick once it is to temperature. So far we have made spatchcock chicken, steak, a variety of vegetables, and of course PIZZA!

For my  birthday we decided to invite people over to make their own pizzas.   We had a variety of toppings and made the dough from scratch.  I will have D write down the dough recipe for me.

My niece and I formed about 25 pizza crusts, so that the process moved a bit quicker.   It took us a while to get the hang of it, but she wanted to help.

booger butt

Once everything was set up, we headed downstairs and began the serving process.  Each pizza took about 2 minutes to cook.  As one pizza was in the oven, the next person was making theirs, and over 30 minutes, everyone was happy and fed.


This pizza was the flavor winner!




Just look at that face!





Toppings included spinach, olives, sundried tomatoes, onions, feta, and so many more! Another favorite pizza topping combinations is pears, gorgonzola, bacon, and basalmic glaze.   Of course you can put ANY topping that you want onto pizza.


Overall, for our first pizza party, this one was a succuess!



How to keep a plant green forever.



If you are anything like me, you will kill any living plant that is brought into your home.¬† Yes this includes the so called “hearty” plants.¬† I have found a solution. Faux succulents.¬† But not¬† the plastic ones that will sit on your shelves and collect dust. These are made out of wool, through a process called felting.

Felting can be done in several ways, my favorites are needle and wet felting.

Needle felting can be used to make shapes. The needle is super sharp, and has several barbs.  The barbs help make the felt fibers bind together. The more you poke your project, the tighter and more defined it will become.  This process teaches patience, you can go super fast, but you will probably stab yourself.




The second process is called wet felting.¬† The way I felt, uses a zip lock bag, soap and water.¬† I begin by picking out my colors and layering them until I have a decent amount. Next I put the layered felt into the zip lock bag with water and a little soap. At first you just want to press the felt into place, you do not want to mess up the pattern. After a few minutes, you can then start to shift the bag more.¬† Again the more you move the felt, the tighter it will be. Once I feel like it is tight enough, I rinse it in the sink. You can alternate between hot and cold water to get the fibers to bind more. Typically with this method, I will tighten the fiber bonds with my “felting gun” before I cut.

Once the mat is as tight as you want, you can then cut out select shapes. After you have about 20 petals, you then use the needle to join them together.  I like to start from the outside and work my way in.


After you have formed you succulent, you can put it into a votive, or attach it to another artsy item.

The best think about roving wool, is that you can find it in TONS of colors. The succulents do not have to be just green. If you would like a custom product just reach out!20180831_154714

Happy Crafting!


When Life Gives You Giant Brussels Sprouts

Every two weeks we get a delivery of ugly produce from Imperfect Produce.¬† The company sends produce that is “ugly” around the United States.¬† What qualifies produce to be ugly?¬† Too large, too small, too many, or just oddly shaped.¬† You can follow this link to receive $10 off your first box.¬† If they do not deliver in your area, just keep checking; they are rapidly expanding.


On our last delivery, we recieved GIANT Brussels sprouts, like the size of my palm giant.

I did a quick google search, and watched a few videos to decide what we could make with them. We decided to make Stuffed Brussels sprouts.  It takes about 15 minutes to prepare and 15 min to cook.


Begin by washing and cutting the Brussels Sprouts in half.

Next, blanch until bright green. Make sure to put them cut side down in the water.  You want the insides to be soft, but the outside layers to remain crunchy.

Once blanched, gently remove the inside layers of the Brussels Sprouts, you want to form a cup shape.  This may take some practice and patiences.   Place the middles layers in to a bowl, until all of the Brussels Sprouts are  shaped.


Next, finely chop the middles. If you want to save time, you can add your fresh herbs to finely chop.  Once they are chopped up, place them back into your bowl.


Next, you want to add the garlic, black pepper, panko bread crumbs, parmeasean cheese, and goat cheese. We happened to have some blue cheese dip  ( from Keystone Sports Review in Indianapolis), that was left over, so I threw that in too.  Mix well.



Once mixed, spoon mixture into the Brussels Sprouts cups, and place on a foil lined baking sheet that is sprayed with oil.   If you have any left over filling, you can place it into an oven safe dish and heat it up.  Enjoy it like a dip.


Place in an oven at 450 for 10-15 minutes, or until the tops are golden brown.




Enjoy after they Cool!








Stuffed Brussels Sprouts


12 Large Brussels Sprouts
1/2 tbsp minced garlic
1/2 tsp black pepper
fresh herbs- oregano, parsley, garlic chives, thyme ( or dried italian seasoning)
1/4th cup shreded parmeasean
1/2 cup goat cheese
(1/4th blue cheese dressing )
1/4th cup panko bread crumbs


  1. Preheat Oven to 450F.
  2. Wash, cut and blanch Brussels sprouts. When blanching place cut side down.
  3. Remove the middles to form cups with the outer layers.
  4. Finely cut the middles of the Brussels Sprouts. Chop herbs at the same time. Place in bowl.
  5. Add the remaining ingredients, and mix well.
  6. Spoon mixture into Brussels Sprout cups.
  7. Place on a foil lined tray (sprayed with oil).
  8. Bake at 450F for 10-15 minutes.