Category Archives: Extra Special

Delicious Ways To Enjoy Homemade Yogurt

Homemade Yogurt via SweetRevelations

Remember a while back, I shared with you my recipe for DIY Homemade Yogurt?  I couldn’t believe then, how simple the process was, and how much I loved the idea of making this creamy, tangy staple for my family.  I’ve pretty much got the process down to a fine science now, making it faithfully every Sunday evening before bed, and waking up to the magic of fermentation each Monday morning.  If you’re making it too, you might find that you end up with more yogurt than you know what to do with, so I’m sharing with you some of the ways we enjoy this 2 ingredient gem.

1. For Breakfast

Use it in smoothies or smoothie bowls, with overnight oats, or on its own with nuts and honey or a swirl of jam.  Figs, honey and pistachios are my current morning favourite.   If you process your yogurt in small jars, breakfast to go is made even easier.

yogurt

2.  Frozen Yogurt

One of my most loved uses for extra yogurt.  There are endless options for Homemade Frozen Yogurt that don’t require an ice cream maker and you get the added pleasure of knowing exactly what ingredients are in there.  Here’s one of our summertime, or anytime, favourites.  Peanut Butter Chocolate Chunk Frozen Yogurt.  You’re welcome.

Peanut Butter Frozen Yogurt via SweetRevelations

3.  Cakes and Breads

If you’ve made and drained homemade yogurt, the remaining whey (the leftover liquid) can be used instead of water in bread making recipes.  Yogurt is also an easy substitution, cup for cup, for sour cream in most cake recipes.  This Blueberry Buckle Coffee Cake from King Arthur Flour, is one of our family favourites (I use 1/2 cup of yogurt and 1/4 cup milk in the batter).

Blueberry Coffee Cake made with Homemade Yogurt via SweetRevelations

4.  Yogurt Cheese {Labneh}

When you drain yogurt overnight or for several hours, the result is yogurt cheese.  It’s thick and tangy and has almost the consistency of cream cheese.  You can add fresh herbs and seasonings to flavor this easy spreadable cheese or eat it plain.  It’s delectable when spread on Rye Crisps with apple slices and pumpkin seeds (a drizzle of honey is super too!).

Homemade Yogurt via SweetRevelations

5.  Fast Dessert

Did dinner company arrive at the last minute?   You can throw together a super quick Eton Mess in no time flat.  Mix some thickened homemade yogurt with macerated strawberries (or strawberry sauce) and crushed meringue nests.  Layer in a dessert glass with fresh berries and cream.

Homemade Yogurt via SweetRevelations

Now that I’m using my own yogurt I don’t think I’ll ever go back to store-bought again.  I have the comfort of knowing exactly what’s in it and I can flavor it to my own liking.   I’m curious to know, do you make your own yogurt?  Is it something you might be willing to try?

Happy baking friends,

Renee

xo

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Filed under Breakfast, Cake, Extra Special, Ice Cream, Tutorial

Dutch Baby Pancake

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.

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This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter.  Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish?  And that it’s made in a blender?  That makes this totally doable on a weekday morning too.

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Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone).   For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!

dutchbabysweetrevelations

We’re gearing up for a hectic week of back to school routines here.  I hope you’re all enjoying the last few lazy days of summer too!

Renee

xo

Dutch Baby Pancake

  • 3 tbsp unsalted butter
  • 5 large eggs
  • 1 cup flour
  • 1 cup milk
  • splash of vanilla
  • fruit, powdered sugar or maple syrup for serving

Preheat oven to 425°

  1.  Put the butter in the bottom of a 9″ pie plate or cast iron pan.  Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
  2. In a blender, mix the eggs for about 1 minute.  Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
  3. Pour the batter into the pie plate with the hot melted butter.  Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up.  Resist the urge to open the oven door during baking.  Serve immediately with fresh fruit, maple syrup or powdered sugar.

 

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Filed under Breakfast, Extra Special

DIY Homemade Yogurt

I have made an insane amount of Homemade Yogurt in the last while.  I didn’t realize until recently just how simple the process really is and how amazing the results can be.   I’m pretty late to this party because people have been making this for years and years.  It honestly never occurred to me and now I’m kicking myself that I didn’t try it sooner. Much like making my own breads, the satisfaction that comes from making my own yogurt is the same.    It’s essentially 5 steps: scald, cool, starter, incubate, refrigerate.

The very best part of the process is that all of the work is done while we’re in bed, with no special equipment.  In the evening, I scald some cream and milk, add some organic natural yogurt as a “starter” and wake up to a full jar of creamy yogurt.  It’s left in the oven all night to incubate and become thick and creamy and tangy.  I’ve been enjoying it late in the morning for a snack with some homemade granola and a drizzle of Date Syrup that a student made for me.

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The Date Syrup is a coveted jar because she took the time to write down her mom’s recipe, which is fairly detailed, and includes soaking the dates and boiling them down into a thick syrup.  This girl is a wonderful young lady, who I know is going to change with world.  She told me it’s a Middle Eastern tradition to eat it for breakfast drizzled atop Tahini with some bread for dipping.  It makes a lovely sweetener substitute and tastes divine when stirred into some homemade yogurt in the morning.   It adds just enough sweetness, without hiding the rich, tang of the yogurt.

DIYyogurt

 

In the morning, I take the jar out of the oven and put it in the refrigerator to continue to firm up.  After an hour or two, I drain it in cheesecloth until nice and thick, which is exactly how Greek Yogurt is made.  Sometimes I can’t wait and choose to eat it warm and slightly thinner with some fresh fruit puree stirred in.   It’s absolutely heavenly.  If I drain it for quite a while I’m left with a tangy yogurt cheese (also called Labneh), which has the same consistency as cream cheese and is outstanding when spread on rye crisps.  Who knew there were so many options!

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My first attempt to make it was a complete disaster, and it never set up properly.  But, I’m nothing if not persistent and I tried again until I was happy with the results.  Fresh dairy is key and I’m an advocate for using premium local dairy when I can.  It just tastes better and it’s better for my family and my community.  I use Organic Whole Milk and sometimes, when I have some left over, I use cream to make it just a little more decadent.

 

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The hands on prep time is about 30 minutes.   The longer it’s left to incubate, the tangier it is.   Be prepared because this doesn’t have the store-bought added sweetener taste that you might be used to.  It’s slightly tangy and any sweetness is added by you.  Try honey or agave.  Use fresh seasonal fruit.  Stir in some lemon curd (insanely good) or jam.  Make frozen yogurt.  Stay tuned because I made the most sensational Eton Mess with it that I’m going to share soon!

The possibilities are endless.  Just try it!   I urge you to try it.  If you’re a yogurt loving family like we are this is a win-win situation.

Happy Summer Everyone!

Renee

 

 

Homemade Yogurt

  • 4 cups Whole Organic Milk (or sometimes I sub in one cup of cream for the milk)
  • 1/4 cup Organic Plain Yogurt with Active Cultures (a MUST)

 

1.  Fill a quart sized mason jar half way with boiling water and cover lightly with the lid.  Set aside while you do the rest of the prep.  Turn the oven light on.

2.  In a large pan, heat the milk to 190° on medium heat.  This might take some time but avoids burnt milk at the bottom of the pot.  I find that if I take my time bringing the milk to temperature, my yogurt is not grainy.  Whisk often as the milk is heating.  Once to temperature, remove from heat and let milk rest until it comes down to 120°.   You can set the pot in a few inches of cold water in the sink and whisk continually to help the temp come down faster if you’re pressed for time.  Whisk in the yogurt.  Whisk well to spread all of those active cultures around.

3.  Empty the water from the mason jar and pour the milk mixture in.  Cover with the lid.  I like to wrap the jar in a towel at this point.  Place the jar in the oven with the oven light on.  Leave overnight- some have results in as little as five hours but I prefer the overnight method.  In the morning transfer the yogurt to smaller containers if desired and refrigerate.  It will firm up more in the refrigerator.  If you like really thick yogurt, strain it in some cheesecloth that is suspended from a deep bowl (in the refrigerator).  The yogurt will become thicker after an hour or so but leave it until it reaches your desired consistency.  Leave it overnight for some Yogurt Cheese.  Refrigerate the yogurt as you normally would.

Note:  1.  Keep a 1/4 of yogurt from your new batch to use as a starter for your next batch!

2.  No worries if there is a clear liquid on top.  That’s pure whey and is excellent when substituted for water in bread making.  Refrigerate it and use it in smoothies.   Some swear by watering their plants with it too.

3.  Sometimes I don’t even bother with the mason jar.   I have used the blue pottery bowl you see in the pictures with a smaller plate placed on top.  The results have always been excellent!

jarofcream

 

 

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Filed under Breakfast, Extra Special, Sauces and Syrups, Tutorial

Homemade Vanilla Extract

I wish this blog was scratch and sniff…I really do.

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This is my coveted jar of homemade vanilla that I’ve been using for over 4 years.  The smell is so intense and the flavor in baked goods is bar none.  It’s a simple mix of vodka and vanilla beans that I’ve been adding to and refilling for quite some time.   It is by far one of my best ingredients and the scent can be associated with so many amazing things.  Moms cookies, vanilla bean cake, homemade ice cream and marshmallows.  The list goes on and on.

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A while ago when I was teaching basic baking classes to some young boys, they always argued over who got to pour the vanilla in.  It’s such a tiny part of most recipes but the flavor it imparts can’t be denied.  It enhances everything else in the bowl.  It’s essential!

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It’s also an easy gift to make.  If you started a jar of vanilla extract today you could have a some pretty awesome Christmas gifts for December!  It really only needs a couple of months to steep, but the longer it sits the better.  Keep the bottle in the pantry and give it a shake every now and then.  There are loads of vanilla extract printables on line (like the one below from tidymom.net) and you can cross a whole mess of people off your Christmas list ~ in July everyone!  That’s the best part!

vanillabeans3

What’s your favourite vanilla memory?

Homemade Vanilla Extract

  • Use 3-4 whole vanilla beans per cup of vodka.  Split the beans in half, place in a sealable jar and pour vodka on top!  Place in a cool dark place for 2-3 months before using.  Give the jar a shake every now and then.  I continue to add beans that I have used in baking (however not if they have been steeped in any kind of milk or cream), and adding more vodka when low.

 

 

 

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Filed under Extra Special, Sauces and Syrups, Tutorial

Grilled Maple Brie

I don’t know if I’ve ever shared with you my wee obsession with bread boards.  I’ve got many in all shapes and sizes and I use them for so many things besides bread.  I’m certainly my fathers daughter with an appreciation for beautiful wooden pieces.

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We have a new vendor at our local market selling his gorgeous bread board wares so I’m pretty certain my collection is going to grow!

brie1

 

This afternoon I served some Grilled Maple Brie bites out on the patio.  These are so incredibly simple and take literally 10 minutes.  I used locally made Maple Syrup and some local Brie Goat Cheese along with some fresh berries and pecans for a stellar treat!  We just served them up on our newest wooden addition as they came off the barbeque,  all melty and gooey.

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They’re warm and nutty, crispy and sweet and rich and creamy.  For real, they are all those things in three bites!   And a perfect treat to serve up this summer to family and guests!  With all of the fresh fruit arriving this summer, the possibilities are endless!  Try honey and strawberries or honey and walnuts.  Yum!

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Grilled Maple Brie

  • mini pita’s
  • blueberries
  • real Maple Syrup
  • Soft Brie
  • chopped pecans

1.  Warm the barbeque on low heat.  Grill pita shells for 2-3 minutes each side.  Remove from grill.

2.  Place a slice of brie and a mound of pecans and blueberries on top of the pita ~  pile it up!  Drizzle with Maple Syrup.

3.  Return pita’s to the grill and heat only until the cheese is starting to melt.  Drizzle again with Maple Syrup.  Serve warm.

 

 

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Filed under Extra Special, Scones and Breads

Individual Baklavas with Ice Cream

Our family is so fortunate to live in a community with a thriving Farmers Market.  It’s open all year round and you can’t beat the selection of fresh produce, pastries, meats and dairy.  There’s also a great selection of locally produced honey.

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I’ve been buying it for a few years now.  It’s such a treat in the summer when I use it for macerating strawberries.  Just thinking about it makes me yearn for warmer days.

This week-end, I picked a dessert that was seriously the bee’s knee’s of all this honey business.  Baklava has long since been a favourite of mine but I’ve never attempted it because I don’t usually like working with Phyllo dough.

baklavasd by sd

I can’t believe all of the Baklava time that I’ve wasted….

Slightly warm with just a spoonful of ice cream, it’s absolutely delectable.

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I wanted just enough servings for dinner and no more.  A sweet little treat for my busy bee’s at home.  It’s a little sticky, a little buttery and oh so nutty.  And it has just a whisper of orange flavour.

Is that enough adjectives for you?

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Although a little prep is needed, it really is so simple to put together.  And the presentation is mouth-watering.

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I simply cut the Phyllo with a round cookie cutter that fit perfectly in each cavity of my mini cheesecake pan.  Then I layered and layered until my heart was content.  Do take the time to butter each layer.  It’s so worth the extra effort!

Individual Baklava’s

  • Pkg of Phyllo sheets- thawed
  • 3/4 c finely chopped nuts- I used pecan and walnut
  • 3/4 tsp cinnamon
  • generous pinch of cloves
  • 2/3 c water
  • 2/3 c sugar
  • 1/2 c honey
  • 1/2 tsp orange zest
  • 1 tbsp. orange juice
  • 1/4 c melted unsalted butter

Preheat oven to 325°

If using a mini cheesecake pan or muffin tin, find a cookie cutter that is the same width as the cavity.

1.  Combine the nuts, cinnamon and cloves in a small bowl.  Set aside.

2.    Unroll the Phyllo sheets (keeping them all together) and cover the top half with saran and a damp cloth.  Use the cookie cutter to cut out the circles through the stack of sheets on the bottom half.  These can also be covered with saran and a damp cloth until needed.

2.  Butter the bottom of the pan and then start layering.  I used 6 circles on the bottom layer, brushing each with a smidge of butter before putting in the pan.  Then, a layer of nuts, about a tsp per cavity.  Next 2 more layers of Phyllo circles on each with a layer of nuts.  Continue layering, 2 Pyllo circles, a layer of nuts, 2 Phyllo circles, a layer of nuts.   Finish off with 6 Phyllo circles for the top layer.  Using the tip of a knife poke slits through each Baklava to allow the syrup to soak through (you will pour this on when they are out of the oven).  Bake for about 25 minutes, or until the top layer is golden.

3.  While pastry is in the oven, start syrup.  In a small pan combine the water, sugar, orange zest, orange juice and honey.  Bring to a boil.  Turn heat to low and simmer for about 8-10 minutes.

4.  Pour the hot syrup over each Baklava once they come out of the oven.  Spoon a generous amount over each Baklava, almost up to the top layer.  This will soak through the holes in the top of your pastry.  Allow Baklava’s to cool slightly.  Serve warm or cool with a spoonful of ice cream.  Store leftovers covered at room temperature.

 

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Filed under Extra Special, Uncategorized

Happy New Year! {Kahlua Marshmallows}

Well here we are toe to toe with 2014.   It’s been a crazy year in our house and a busy year in blog world too.  I’m sitting here with a cup of dark hot chocolate munching on these yummy treats thinking about what’s ahead.

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It’s been a year full of first experiences for me.  I started exercising and ran my first race.  I was published in the launch issue of a national magazine for the first time.  I hand finished some furniture for our home.  I started a new job that brings me immense joy.  I volunteered in my community.   I learned that putting yourself out there can be exhilarating and heartbreaking all at the same time.

kahlua

I learned to truly appreciate you too, dear readers.  The sheer love of good food connects us all over the world.   Your comments and questions help this become a better place.  Help me become a better baker, blogger, writer.  Your patience with me through some long silences has really been appreciated.

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Here’s to you my friends.  To a new year full of firsts. More joy, highlights and surprises.  Be kind to one another.   Step out of your comfort zone.  Forgive someone.

I wish you all the best in 2014.

Happy New Year!

Renee

xo

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Kahlua Marshmallows

Note:  The recipe that follows is for the marshmallows only.  I piped the marshmallow kisses on a baking sheet for regular marshmallows as well as on top of shortbread cookies that I dipped in chocolate. A must try!

*adapted from marthastewartweddings.com

  •                                         3 tablespoons cornstarch
  •                                         3 tablespoons confectioners’ sugar
  •                                         Vegetable oil cooking spray for pans
  •                                         1 package (2 1/2 teaspoons) unflavored gelatin
  •                                         1/3 cup Kahlua for gelatin, plus 1/4 cup for syrup
  •                                         1 cup granulated sugar
  •                                         1/2 teaspoon pure vanilla extract

Directions

  1. Mix cornstarch with confectioners’ sugar in a small bowl. Coat two rimless baking sheets with cooking spray.  Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the Kahlua in a mixer bowl. Let stand to soften, about 5 minutes.
  2. Heat 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.
  3. Whisk in the vanilla .  Transfer mixture to a pastry bag with a round tip and pipe kisses on baking sheets.  Let stand at room temperature until set.

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Filed under Cookies, Extra Special

Summer Peach and Apricot Pavlova

This is the last day of summer for us before school begins again.  My son came into my room this morning and announced that it’s officially a “school night.”  They’ve had lazy days around the pool, sleeping in and late nights with friends.  I think tomorrow morning is going to be a shocker for everyone!

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Yesterday we took a long relaxing drive around the lake.  It’s usually one of our end of summer trips.  We stop at local orchards, quaint shops and wineries and sit on an outdoor patio with a pitcher of Sangria.

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I brought home more goodies than usual this year.  I packed the car with stone fruit and first of the season apples.  I couldn’t help it, I love the fresh ripe taste of the summer harvest!    Peaches, pears, apples and apricots as far as the eye can see.  I’m so grateful for it and grateful that it is available to me.  We are very lucky.

pavlova 4Putting sweet peaches and apricots on a cloud of whipped cream and brown sugar meringue was the best idea.  Topped off with just a drizzle of butterscotch sauce.  I often keep meringues in the freezer because they freeze so well.  And dessert is ready with very little preparation.  I used a dark brown sugar in my meringue this time and I’m so glad I did.  Just a hint of caramel flavor.  There really is no need to sweeten the whipped cream.  This dessert has enough sweetness on its own.

My kids love it when I use some left over meringue to make meringue kisses.  I usually pipe it right on top of a chocolate or butterscotch chip.  It’s a quick one bite treat that everyone looks forward to.  Especially me!

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I hope that you and your family are enjoying the last days of summer too!

Brown Sugar Pavlova’s with Peaches and Apricots

from Epicurious.com

This made 10 individual servings plus some meringue kisses.  Freeze half of the meringues for later use.

  • 6 egg whites
  • 1 1/2 tsp of corn starch
  • 1/2 cup dark brown sugar
  • 1 cup super fine sugar
  • 2 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 peaches and 2 apricots sliced and macerated in a tbsp of sugar and a pinch of nutmeg- for at least an hour.
  • butterscotch sauce for drizzle

1.  Whip egg whites and a pinch of salt until soft peaks form.  Gradually add the sugars and the corn starch.  Whip on high-speed for one minute.  Add the vanilla and vinegar and whip on high-speed again until thick and glossy- about 5 minutes.

2.  Pipe or spoon individual pavlovas onto parchment paper.  You can trace circles on the opposite side of the parchment to use as a guide if need be.  Mine were about 4 inches in diameter.  Bake at 275° for 60 minutes.  Turn the oven off and prop the door open with a spoon.  Leave the meringues in there for another hour.

3.  Whip whipping cream until it just holds peaks.  Spoon on top of pavlovas and top with the fruit.  Drizzle with butterscotch sauce.

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Pomegranate Jelly

I know in the last few years I’ve shared with you some of my favourite things:
1. Chocolate ~ of any kind.
2. Beautiful Cupcakes.
3. Frosting.

Add to that list my undying adoration for the pomegranate. It’s such a gorgeous deep crimson fruit that’s full of vitamin C and antioxidants.

I eat one a day, and soon the season will be over around here and my daily treat will be scarce. I thought I needed to bottle up some of that sweet tart juicy pom love so I made a jelly.

It was just the prettiest darn jelly I have ever seen.

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As a treat after dinner I made some easy butter puff pastry nests with mascarpone whip piped around the top and a dollop of jelly in the middle. So darn good. A light dessert that’s like a little bite of spring.

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No word of a lie, if the world was crumbling around me I would not move an inch until I had licked the mascarpone whip bowl clean. It’s that delicious.  It’s the same whip that I used here only with mascarpone cheese.

Make extra and dip it with some fruit.  Or just selfishly eat it with a spoon like I did.

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I read a few recipes and combined them for my own.   The grated orange peel gives this jelly an amazing flavour that can be used for both sweet and savoury dishes.

Enjoy,

Pomegranate Jelly

*this made eleven 8 oz jars

  • 5 cups fresh pomegranate juice – you can use POM juice too for less mess
  • 7  cups white sugar
  • zest of one orange
  • 1 tbsp butter
  • 2 packages of liquid pectin

1.   Combine pomegranate juice, butter, zest and sugar in a large saucepan. Bring to boil over high heat and add liquid pectin. Bring back to a full boil, and boil  exactly 1 minute. Remove from heat and skim off foam, if any.

2.  Ladle into hot, sterilized jars to within about 1/2 inch of the top.   Seal with lids (that have been sitting in some hot water) and rings.   Leave the jars to rest on the counter for 24 hours.

** the puff pastry nests are store bought pastry that I cut with a round cutter.

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Filed under Breakfast, Extra Special, Sauces and Syrups, Uncategorized

Butterscotch Pudding Tasters with Maple Whiskey { and a GIVEAWAY!}

 I am so pleased to announce the winner of the Delta Faucet Touch2O is Jonnie Hartling and the winner of the the book is Summer Plewes!

Please both contact me at r.mackeyburson@sympatico.ca and leave me your email address.  Thanks to all who entered my first giveaway!

This week-end is just chock full of so many wonderful things.  Here in Canada, it’s Thanksgiving week-end which means a house full of my favourite people and great food.  Add to that a sweet and creamy Butterscotch and Maple Whiskey dessert and it couldn’t get any better.

Or could it?

I’m so delighted to share with you my news of some recent kitchen reno’s here in the SweetRevelations house.  Well, exciting news for me and even better that one lucky reader gets to benefit too!  Our reno’s included a new Delta Trinsic Touch2O Technology Faucet.   This is the faucet that turns on and off with just a tap on the spout.  Oh, and it saves water too, because just a simple tap turns it off between tasks.

Ok, as a serious baker and one of the last people on the planet without a dishwasher (I know, pick your chin up off the floor, it’s disappointing to me too), this faucet has been such a pleasure to have.   We’ve all had those sticky, gooey baking days that require amazing contortions with the body to turn the tap on without messing it up.   It was all the more beautiful to me this morning as I had my hand inside a turkey trying to stuff it.   It really does come on and off with just a tap on the spout.  Beautiful.

And the folks at Delta kindly gave me one to give to a lucky reader so they can find their  dishwashing/food prep happy place too!

Well I’ve never done a blog giveaway before so I’m just tickled about the whole deal.  And in the spirit of ooey gooey sticky hands, I’ve also decided to give away a copy of Sticky, Chewy, Messy, Gooey, by Jill O’Connor.  A recipe book of all things sweet, full of great tips for the dessert lover.  I bought the book and liked it so much I bought one for you!

That’s where these awesome Butterscotch Pudding Tasters came from.  I took her recipe for Butterscotch Pots and adapted it slightly with the addition of some smooth Canadian Maple Whiskey.  Served in small dessert tasters (or a few pots), with some maple and butterscotch flakes and whipped cream on top, these are a simple and elegant after dinner treat.

Here’s how you enter:

1.  Leave a comment about how a new Delta Touch2O technology Faucet would rock your kitchen and head on over to Delta Faucet’s and Lifestyle and Design Blog, Beige Is Dead, to follow them on Twitter or Facebook.

2.   Or, leave a comment about the dessert you make that is sticky and gooey but Oh so good.

3.  For an extra entry, tweet about this giveaway (with the link) and include @SweetRevelations, then come back and let me know or tell your friends on Facebook about this giveaway (with the link), then pop back over here to let me know (your actual blog post comment is your entry, so be sure to write a separate comment for your tweet/Facebook post).

CONTEST RULES:
  • The Delta Faucet is available to Canadian residents only.  The book is available to Canadian and American residents.
  • One entry per person, plus additional qualified bonus entries.
  • Winners will be announced Friday, October 19th, 2012.

*Faucet courtesy of Delta Faucet.  Book courtesy of SweetRevelations.

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Filed under Extra Special, Pudding