Chewy Gingersnaps

Chewy Gingersnaps sharingthyme.com

I love this recipe. Granted, you already know my love for all things spice…so it is nothing new to hear that I love gingersnaps. But, these are amazing, the smell, the taste, the sugar splits on the top. I love how we associate memories to our five senses…smell and taste are strong ones. When I think of this recipe…which I worked on  years and years ago I think of two memories…the night that I felt as if I had perfected the perfect combination, and one more time. It was about 10 years ago, and I told my sister I would
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Silky Smooth Pumpkin Pie

Silky Smooth Pumpkin Pie sharingthyme.com

I am in love with this pumpkin pie recipe. It is no more difficult to make than a basic pumpkin pie, but yields such a smooth finish and holds up brilliantly to slicing. When it comes to pies, I am a rustic-homemade type of gal. I love the look of a homemade non-perfect crust and the whip cream just piled high in the middle. There are times for piping and fancy things, but for the holidays I like my pies to look, taste and be homemade. Once you try this pie you will only want homemade as well, and once
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Pumpkin Spice Syrup

Pumpkin Spice Syrup

I love pumpkin, especially this time of year…let’s be honest, who doesn’t? If you don’t…I don’t want to hear about it, and millions of others don’t either. I am just going to pretend it tastes like soap to you and to the rest of the world  it is a delicious marker that fall is finally here. This little syrup is such a great addition to several morning breakfasts treats. We make it and eat it with french toast, pancakes and waffles. You can also add it to cobblers and ice-cream if you are looking for a dessert. If you want
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Homemade Ricotta

Homemade Ricotta sharingthyme.com

1.  Bring milk, cream and salt to a boil in a large sauce pan. Remove form heat and add lemon juice. 2. Stir softly until the mixture starts to curdle then let stand with out moving for 5 minutes. 3. Pour mixture into a strainer  set over another bowl lined with 2 layers of cheese cloth. Hang on sink or hold above to let additional liquid drip out for about 30 minutes. The longer you strain the thicker your cheese with be. Refrigerate for at least 30 minutes, and up to overnight. Cheese lasts for about 5 days in the
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Pumpkin Spice Bars

Pumpkin Spice Bars sharingthyme.com

Since I was about 8 years old I have always been a connoisseur, if you will, of all things spice. Mainly gingerbread, and pumpkin. I just love them. I have been in search for the “perfect” recipes for years and am always tweaking and coming up with new ones. This recipe I developed by combining gingerbread with pumpkin. It. is. delicious. I have an amazing recipe for pumpkin cookies found here. They are so moist, spicy and delicious. But, for a bar I needed a little bit more structure….somewhere in the middle of cake and soft cookie.  These have quickly become
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Cream Cheese Frosting

cream cheese frosting sharingthyme.com

  Cream Cheese Frosting 1 8 oz cream cheese, room temp 1 stick of unsalted butter 3 1/2 – 4 cups powder sugar 2 tsp vanilla, or vanilla bean paste   Method: 1. Beat cream cheese and butter together on high until well mixed, about 3 minutes. Slowly, very slowly, add the powder sugar. Then begin to beat on high until light and fluffy. If you over sugar your icing, simply add in a few tablespoons of milk, cream etc. Pour in vanilla.  Use, and store the rest in the fridge.

Oreo Butter Bars

Oreo Peanut Butters

1. In a microwave safe bowl, melt the 6 tbsp butter and set aside. In a food processor place oreos and pulse until finely ground. While still pulsing, slowly add the melted 6 tbsp of butter in a thin stream. 2. In an 8×8 pan pour the butter/oreo mixture into the pan and press gently with fingers to flatten out the cookie crust. Place in the fridge for 15 minutes. 3. In another microwave safe bowl place the peanut butter, white chocolate chips, and 2 tbsp butter. Place in microwave and heat for 45 seconds. Stir well to combine. If
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Honey Vanilla Granola

Honey Vanilla Granola sharingthyme.com

I just love granola, and lately have been craving it. This is such a quick version that ends up being so yummy with the sweetness of brown sugar, honey and vanilla. It is pure simplicity, and sometimes that is just what you need. I love to eat it with yogurt, milk, sometimes both, and love to top it with fresh berries, jam or fruit. Enjoy this easy homemade granola recipe, you will be making more as soon as you run out! 1. Preheat oven to 325 degrees. In a large bowl whisk together egg whites, honey, oil, sugar, salt and
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Salty Buttered Popcorn + Dark Chocolate Chunk cookies

Salty Buttered Popcorn + Dark Chocolate Chunk cookies

1. Place rack in middle of oven and preheated to 325 degrees convection. Whisk flour, and baking soda in a bowl. 2. Melt butter, and let cool for 5 minutes. 3. Cook popcorn kernels your preferred method and immediately butter and salt the popcorn after it is cooked. Set aside. You want about 6-8 cups cooked popcorn. 4.Measure out sugars in mixing bowl. 5. Beat melted butter and sugars in a mixer until light in color, about 3 minutes. 6. Add the eggs, and white one at at time. Scrape edges and add the vanilla. Slowly add the flour mixture
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Hibiscus Tequila Cooler

Hibiscus Tequila Cooler

I came up with this recipe for a shoot in Territory Magazine. A fabulous new magazine that will launch soon here in Oklahoma City. It will come out quarterly and be the most darling little book people can get their hands on. I am so excited for my city to have such innovated people always striving to make the city, their city even better each day. Check it out here, it is going to be awesome. So, about the recipe. It is made with Strong Tonic‘s Hibiscus syrup, which is amazing. If you aren’t using hibiscus…start. Its all the rage
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