Peaches & Cream Waffle


This is one of those treats that can be served for breakfast, brunch, dessert, or just because. You don’t really need the exact measurements, it’s more the concept that I love. The cinnamon and peaches are just divine and the ice cream getting all melty on the waffle is just pure deliciousness. Nevermind that it isn’t that bad for you, especially if you make whole-grain waffles and you’ve got yourself a wonderful treat! If you like peaches, you’re going to love this. Now go, try it!

Peaches & Cream Waffle


  • 1 Belgian waffle
  • 1/4 vanilla ice cream
  • 2/3 cup peach slices
  • Dash of cinnamon
  • 1 1/2 Tbsp chopped pecans,  toasted
  • 1 Tbsp fresh mint leaves

Prepare waffle. Add rest of the ingredients and enjoy!

Source: Cooking Light May 2014


Summer time means lots of grilling around here. Actually, summer time just means lots of eating outside since we are those crazy Mainers who will clear a path in the snow just to grill in the winter. We aren’t out there basting though so we leave the barbecue sauce type entrees for the summer. My husband loves all things chipotle and is always unsatisfied with barbecue sauces I buy him. Too hot, not enough depth of flavor, too much sweetness. Since I make a lot of our condiments I figured I’d start playing with barbecue sauces and see if I could come up with something he liked. While this packs more of a punch than I can handle, it isn’t burn your mouth off hot. It has great flavor while you chew your food and then just enough heat going down. You can definitely adjust the chipotle powder to your liking, but I think this is a great base to start with for most palates that desire all things chipotle like my husband!

Chipotle Barbecue Chicken


  • 1/3 cup Smart Balance Cooking Oil
  • 6 Tbsp tomato paste
  • 2 tsp apple cider vinegar
  • 1 tsp worcestershire sauce
  • 3 Tbsp light brown sugar
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 3/4 tsp ground chipotle powder
  • 5 Tbsp water
  • 3 lbs chicken

Pre-heat grill to medium-high heat.

In a small bowl or glass measuring cup, mix the first eleven ingredients until well combined. You may need to add more water to reach desired consistency. If you want less heat from the chipotle powder, simply use a little less!

Cook chicken on grill until about 175 degrees, turning once. Baste chicken with barbecue sauce in the last two minutes. Cook until done, 180 degrees.

Makes about 1 cup of barbecue sauce

Nutritional Information

Makes 8 servings. (3 ounces cooked meat, 2 tbsp sauce per serving)

Per serving: 308 Calories, 21g Fat, 71 mg Cholesterol, 191 mg Sodium, 8g Carbohydrates, 1g Fiber, 3 g Protein

Source: The Way to His Heart


I’m back at it with the sweet tea! This time with a simple frozen treat that will have you rethinking how you drink, I mean eat, your sweet tea. A friend of mine actually posted this recipe on Facebook one day and I immediately went and bookmarked it and knew I’d be making it asap. It’s so easy to make and really doesn’t differ fro preparing sweet tea. All you have to do is set aside a day when you are home so that you can visit the freezer every 20 minutes or so, but it’s so worth it.

This is perfect for a hot day. You can enjoy it as a frozen treat, but if it melts then you have yourself a wonderful beverage as well. I’m pretty tempted to keep this in the house at all times since it’s great either way. The recipe calls for black tea bags, but being from the south I used Luzianne tea. If you have access to those than go ahead, I have it brought up from South Carolina by mom.

Sweet Tea Granita


  • 2/3 cup sugar
  • 3 cups water
  • 2 black tea bags, preferably English breakfast or other good-quality tea

Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature.

Pour liquid into a shallow, freezer-proof dish and cover with plastic wrap and place in freezer.

After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve.

Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.

Source: Garden & Gun


It’s blueberry season here in Maine and we take full advantage of it. While at camp or on a hike we love taking a break and finding wild blueberries to snack on. We also have a great blueberry farm just around the corner from our house that offers high bush berries, which are great for my knees and easy for Caroline to pick. Last Friday we went for the first round of blueberries, we’ll head back again this week, and brought home 3 quarts of blueberries. Since my husband only likes them fresh, I don’t bother getting mass amounts since we go back a few times so keep the supply of fresh berries high for him. Luckily, Caroline and I like blueberries any way we can get them.

2014-08-01 10.55.28

Last month my mom was visiting and we hit our favorite local ice cream stand. My daughter has been on a kick with trying every flavor there. She is not like her parents who always get the same flavor, every single time for the many years we’ve gone! So, last time we were there either she or my mom chose Maine Blueberry. Caroline loved it and asked if we could make some at home. Never one to let her down I accepted the easy challenge and told her as soon as blueberries were ready to harvest, she’d have ice cream. We picked on Friday and by Saturday morning ice cream was made!

This was such an easy and fun recipe to make with my daughter. There aren’t a lot of ingredients to get bogged down with, the process is easy and the wait time is minimal. Plus, she loved watching the berries turn purple. The finished product is also pretty gorgeous as well.


Blueberry Ice Cream


  • 4 cups fresh blueberries
  • 2 cups granulated sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • pinch of salt

In a blender, puree blueberries. Add blueberry puree and sugar to a medium-sized saucepan and simmer until sugar has dissolved, stirring occasionally, about 1 to 2 minutes.

Remove from heat and refrigerate until cooled or overnight.

Add cream, milk, and salt to cooled puree and stir well. Add to ice cream maker and follow manufacturer’s directions.

The Way to His Heart