Category: In the Kitchen

Recipes and cooking suggestions for living in an RV.

In the Kitchen, Photo challenge

Is it Purple or is it Blue?

by Ingrid56 Comments on Is it Purple or is it Blue?
Is it Purple or is it Blue?

Oh darn! I seriously thought finding the images for today’s post would be easy. I scoured through photographs downloaded on my laptop. I racked my brain for possible photos in one of my external hard drives. I seriously have thousands of pictures, but do the images depict the color purple?

Scorpion Weed – yes, as dangerous as the name sounds. This plant can produce a poison ivy type of rash. So no picking the flowers.

For this week’s Sunday Stills photo challenge, we’re asked to share images of various shades of purple.

Wildflowers galore!

We enjoyed a glorious spring here in Phoenix, Arizona. We had above average precipitation and near perfect temperatures. The desert heat is upon us now, but I can still revel in the beautiful wildflower season we had. I tried getting out and about with the camera as much as possible.

Did I capture purple wildflowers or do they appear more blue?

My Lavender plant in my backyard. Since it’s called lavender, it must be purple.
A flowering bush at a nearby park

My neighbor has the most beautiful tree adorned with an abundance of purple blooms. I’m not sure what kind of tree it is though. I really should download one of those apps on my iPhone that identifies a plant or flower.

My neighbor’s tree. Could it be a Jacaranda tree?
The blooms on my neighbor’s tree up close.

As I sit in my comfy chair writing this post and occasionally glancing out the window to admire this beautiful tree, I struggle to think of other purple objects. Well, that is until my attention is drawn to the kitchen. The sweet aroma of baked goods still wafts in the air from the freshly baked coffee cake removed from the oven just a short time ago.

Blueberries or Purple-berries?

In my opinion, no Sunday brunch is complete without a tasty coffee cake. And I make one heck of a yummy Blueberry Coffee Cake, or so I’ve been told.

Blueberries definitely look blue when whole, but once we cut into them the color appears more purple. Am I right? Plus, after working with blueberries, my hands are definitely stained purple. Thus, let’s call them blueberries when they are whole and purple-berries once we start working with them … that is cutting them or pureeing them. #purple 😁

My hands can attest to the purple hue every time I make this coffee cake. I usually use frozen blueberries and after dipping my hands into the bag to retrieve the blueberries to add to the batter, I have to wash my hands immediately or else risk spreading the purple hue onto other surfaces.

Mother’s Day Brunch

Today is Mother’s Day and my favorite meal to celebrate the day is breakfast. My daughter is making brunch for me today and we’ll toast with mimosa’s. Nothing like a little mother-daughter time to bring a smile to my face. Of course, we’ll indulge in a slice (or two) of this delicious blueberry coffee cake.

And it would be just plain rude of me if I didn’t share the recipe for this scrumptious coffee cake, especially after showing you the pictures. Be sure and let me know if you give this recipe a try.

Blueberry Crumb Coffee Cake

  • Servings: 8
  • Difficulty: Easy
  • Print

Dry Ingredients for cake

2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients for cake
1 large egg
3/4 cup milk (or water)
1/4 cup melted butter

1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)

CRUMB TOPPING
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed

Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.

Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.

For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.

Recipe by Ingrid @LiveLaughRV.net

Wishing you a wonderful Mother’s Day 💗

Ok, Lupines are they purple or are they blue? Regardless, they sure are pretty!
In the Kitchen, wildlife

Coffee Cake Debacle – Blame the Eagle

by Ingrid71 Comments on Coffee Cake Debacle – Blame the Eagle
Coffee Cake Debacle – Blame the Eagle

Being housebound isn’t all bad. The downtime has given me the opportunity to clean house, binge-watch something, get caught up on RV maintenance projects that we’ve been avoiding, binge-watch something, go for long walks, reorganize a bunch of crap stuff on my computer, binge-watch something, and finally finish editing a video that has been in the works since last August. 🥴

Quite frankly, I had put the whole YouTube channel/video stuff on the back burner. That is until I went looking for a recipe in my recipe notebook recently. When I finally found the blueberry coffee cake recipe that I was searching for, I was reminded that I had shot a video on how to make this easy blueberry coffee cake. So then I thought, ok if I’m going to post the recipe, I might as well share the video. Right?

So since we’re all stuck at home during this pandemic, I’m pretty sure many of you are cooking and possibly baking more than normal. For me, I may be baking more but only cooking slightly more since we don’t normally go out to eat on any sort of regular basis anyway. It’s usually about once a week that we’ll eat out, and I’ll admit, I’m missing that. Sorry, but carry-outs aren’t the same.

blueberry coffee cake baked in a cast iron skillet

With the whole pandemic in full swing during the month of April, Easter Sunday was naturally a little quiet for us. Of course, all along we’ve been adhering to a good practice of social distancing, but distancing from my daughter doesn’t count since I’ve been seeing her regularly ever since the beginning of this pandemic. With that said, our daughter, Ashton, joined us for Easter Sunday and we started off the day with blueberry coffee cake and mimosas. 🥂

You see, the RV park where we’ve been sheltering shortened the hours that the laundry facility is open, making the laundry room more crowded than it normally would be 😬 which kind of defeats the purpose of social distancing in my opinion. Therefore, I’ve been doing my laundry at Ashton’s place while keeping her company during lunch. I feel that’s safer than using a busy laundry facility filled with germs. Since my daughter lives by herself and is currently working from home until June 1st, she gets a little lonely and enjoys my laundry/lunch dates.

So as Easter was approaching, I decided to use up the last of the wild blueberries in my freezer to make this easy blueberry coffee cake. During Ashton’s Easter visit while enjoying the coffee cake and mimosas, we reminisced about picking blueberries in northern Wisconsin and being awed by the bald eagle family that we’d see either in the trees or hanging on the boat dock.

bald eagle in a tree with wings spread

The eagle was a routine distraction for me in Wisconsin and I was constantly jumping out of the RV to try and capture images and footage. It was a frustrating endeavor, but I did manage to capture a little video on my iPhone.  (Video deleted) Ah, distractions while trying to follow a recipe is usually a recipe for disaster. And although I didn’t encounter a disaster per se, there was a little faux pas with the failure to add an ingredient … a very important ingredient … the star of the show ingredient … blueberries. Yep, I made a blueberry coffee cake without the blueberries 🤪 I blame the eagle!

blueberry coffee cake in a cast iron skillet, picnic

Which is better … non-stick or cast-iron?

Oh well, my little mistake in my RV kitchen served as the perfect opportunity to bake a second coffee cake (WITH blueberries) and do a little experiment. Does the choice of the baking pan make a difference? Is there a pro or con to baking in a non-stick metal pan versus a cast-iron skillet?

Is one brand of all-purpose flour better than another? Yes! I’ve been a fan of King Arthur Flour products long before they started distributing across the country. I used to order their products directly and have them shipped to me, but somewhere along the way, I ended up purchasing a different brand, and this little experiment of mine reminded me that King Arthur Flour is superior. It bakes a fluffier, less dense coffee cake, and personally, I think it’s worth the extra buck or two. (This is not a sponsored post. I’m merely a happy customer.)

Anyway, if you’re looking for a tasty and easy blueberry crumb coffee cake recipe, give this one a try. And don’t forget to add ALL the ingredients. Yep, when you’re making a blueberry coffee cake, don’t forget to add the blueberries.

This summer, I swear, I won’t go out of the RV without my big camera with zoom on my person at all times and hopefully there will be another eagle family for me to photograph … but not while I’m baking 😉

Sometimes you win. Sometimes you learn!

Blueberry Crumb Coffee Cake

  • Servings: 8
  • Difficulty: Easy
  • Print

Dry Ingredients for cakeblueberry coffee cake
2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients for cake
1 large egg
3/4 cup milk
1/4 cup melted butter

2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)

CRUMB TOPPING
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed

Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.

Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.

For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.

Recipe by Ingrid @LiveLaughRV.net

(This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support❤ )

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook
Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2
Lodge 10.25″ Cast Iron Skillet

In the Kitchen, Minnesota, Wisconsin

Fluffy Blueberry Pancakes

by Ingrid88 Comments on Fluffy Blueberry Pancakes
Fluffy Blueberry Pancakes

What do blueberries and video making have in common? Well, dear friends, please read on.

The month of September was a little overwhelming for me, but mostly in a good way. The month started off great with a small family reunion in northern Wisconsin which included a visit from our daughter along with Al’s other sister and her husband. For those new here, Al and I spent a fantastic summer camped at his youngest sister’s lakefront property near Hayward, Wisconsin. Special memories were created this past summer along with that week-long visit from additional family members.

The month ended with us moving our two storage units in southern Colorado (after purging) to Phoenix, Arizona. To say that move was exhausting and stressful might be an understatement. I’ll save that tale for another post. Let’s talk about the fun stuff first, and that includes that visit from our daughter.

foggy morning at Enger Park in Duluth Minnesota
Enger Park, Duluth MN

A mother/daughter photo-op getaway!

Not one to pass up a chance for a mother/daughter getaway, shortly after her arrival in Wisconsin, I quickly arranged a 48-hour trip for just my daughter, Ashton, and myself. The other family members didn’t mind since they themselves were enthralled in catching up with one another.

Our first stop was to Lake Superior’s north shore near Duluth, Minnesota. My daughter had never been to this part of the country before and I was eager to share a little slice from my past with her.

She fell in love with the landscape as I knew she would. Gosh, what’s not to love? The spectacular scenery includes seven state parks, several waterfalls, small shoreline towns with restaurants and unique shops, and Lake Superior lighthouses.

Since my daughter shares my interest in photography, this trip was geared with photo-ops in mind. And let me tell you, this part of the U.S. will not disappoint a shutterbug.

After exploring the shoreline from Duluth to the Split Rock Lighthouse, we returned to Duluth where I had snagged us a room at The Inn on Lake Superior. Canal Park is considered the entertainment district of Duluth and we really enjoyed strolling the area and taking more photographs.

Two Harbors
Duluth Harbor
Duluth Harbor
Mocha Moose Cafe along the scenic drive west of Two Harbors. Perfect stop!
A shutterbug’s delight

(To enlarge a photo in a gallery, simply click on any image)

The following day, we drove to Lake Superior’s south shore in northern Wisconsin; a place I only discovered this past summer. I have fallen in love with this part of Wisconsin and found myself returning to Bayfield multiple times during our summer northern Wisconsin stay. If you enjoy kayaking then the little town of Cornucopia and Meyers Beach are not to be missed. The ‘sea caves’ along Lake Superiors coastline provide visitors with an extraordinary kayaking experience.

Lake Superior beach in Cornucopia, Wisconsin
Beach in Cornucopia, WI

Let’s go blueberry picking!

Not only is the Bayfield Peninsula known as the Gateway to the Apostle Islands National Lakeshore, but it’s also known for the abundance of fruit farms dotting the landscape. Since Ashton had never visited a ‘pick your own‘ type of farm before, I knew I had to share this experience with her. Unfortunately, our timing wasn’t the greatest in early September. The blueberries were at the tail-end of their season and the apples weren’t quite ready for picking.

However, there were still some bushes with blueberries here and there for her to pick and eat right off the bush so she could enjoy the overall experience, and the farm still had prepicked blueberries for us to purchase. Therefore, we did not return home empty-handed.

An apple orchard in northern Wisconsin Blue Vista Farm
Apple Orchard

How to make the best blueberry pancakesMy sister-in-law and I had visited the Blue Vista Farm a few weeks earlier (mid-August) when the bushes were loaded with berries and picked nearly 5 pounds of blueberries.

Once those berries were washed and divided, I went into baking mode and stocked my sister-in-law’s freezer with treats centered around blueberries. I don’t think any of the family members complained about eating blueberry pancakes, blueberry coffee cake, blueberry scones or muffins. Nope, not at all!

Everyone loves my pancakes and they’re always a hit. So much so, that my adult children still frequently request them. Therefore, blueberry pancakes became a regular part of the weekly menu for our guest’s during their Northwoods visit.

Just in case you’re interested here’s the recipe, and do me a favor, throw that box mix away. I promise you won’t need it after you try these 🤗

Fluffy Blueberry Pancakes that are super easy to make!

Easy Fluffy Blueberry Pancakes

  • Difficulty: easy
  • Print

Dry Ingredients
blueberry pancakes topped with banana slices1 1/2 cups all-purpose flour
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt

Wet Ingredients
2 large eggs
1 1/4 cups milk (or 1 cup water plus 1 Tablespoon brewed coffee)
1/2 teaspoon vanilla extract
3 Tablespoons melted butter (unsalted)

1 cup fresh blueberries

Directions
Melt the butter and set aside. In a large mixing bowl, whisk together the dry ingredients. In a 2 cup measuring cup, whisk together the wet ingredients and add the melted butter. Add wet ingredients to dry ingredients and mix until all ingredients are fully combined. Fold in blueberries.

Heat a greased griddle or frying pan with either butter or non-stick cooking spray. Ladle batter onto the grill. Flip once the edges are browned. Once fully cooked through, serve pancakes topped with butter, maple syrup, or bananas.

Recipe by Ingrid @LiveLaughRV.com

Recipe Variation

I do change up the recipe from time to time depending on what fruit is in season or add some chopped walnuts to the batter and top them off with banana slices  It’s not uncommon for us not to have real milk in our RV fridge and I’ll use almond milk instead. Lately, we haven’t even had almond milk in the RV. So, what to do? These days, instead of milk, I use 1 cup of water with 1 Tablespoon of brewed coffee added and they turn out quite tasty. Seriously, give it a try. My daughter thinks they taste better with the water/coffee mixture than they do made with milk.

Oh, and there’s more blueberry recipes to be had. Are you interested?

Till next time …. Ingrid

(Thank you for using my affiliate links. As an Amazon Associate I earn from qualifying purchases and really appreciate your support ❤)

OXO Good Grips Non-Stick 12″ Open Frypan
Pyrex Glass Mixing Bowl Set (3-Piece)
Lucky Brand Women’s Floral Printed Peasant Top

Wholesale Warranty

In the Kitchen

Chocolate Makes Everything Better

by Ingrid43 Comments on Chocolate Makes Everything Better

I’m normally not a stress eater, but I am a sweets nibbler during those stressful times. Actually, when I am stressed, I have a tendency not to eat or I forget to eat. Eventually, my stomach reminds me that it hasn’t been fed, and I’ll have to resist not reaching for sugary sweets during those worrisome times … especially chocolate treats.

Sometimes I have great will power …. and sometimes I don’t!

chocolate hazelnut cupcakes

Chocolate makes it better …

During those times of feeling blue or overwhelmed, chocolate becomes my bestie and go to pick me up. Probably not the healthiest thing to do, but it’s so much more pleasurable on my palette than a bunch of broccoli. And chocolate seems to make all the problems of the world melt away … at least melting in my mouth.

Hmm, come to think about it, chocolate is my go to when I’m feeling happy and festive. Okay, let’s face it, chocolate is great anytime whether you’re happy or sad or something in between. Chocolate makes everything better.

flourless hazelnut chocolate cupcakeIt doesn’t help my waistline that I enjoy baking and find the process of baking somewhat stress relieving. Thank goodness I have neighbors and friends that are willing to help rid me of the abundance of baked goods concocted in my tiny RV kitchen. After all, I only have so much storage room.

My latest fixation consists of the most decadent and yummy chocolate cake ever. Add a drizzle of Chocolate Hazelnut Liqueur, (a liqueur that I purchased in Sedona) then top it off with a dollop of whipped cream … and oh … my … gosh … let the pleasurable moaning commence as the taste buds are delightfully awakened.

Chocolate and Hazelnuts … a match made in heaven

I’ve always loved the taste of chocolate with hazelnuts, not a combination that was easily found in the United States forty years ago. Lucky for me, every Christmas my little family of five would receive a large package from relatives in Germany. The package contained gifts and food items … packaged foods my German immigrant parents dearly missed.

My dad and I would immediately zero in on the chocolate hazelnut bars. Yum! I’m sorry, but American chocolate doesn’t begin to compare to European chocolate. German, Belgium, and Swiss chocolates are heavenly …. smooth and creamy and melt in your mouth decadence.

My obsession with the hazelnut – chocolate combination hasn’t waned over the years. It still remains my favorite, and will power to resist, goes out the window.

chocolate hazelnut cupcakes

You, my dear readers, made me do it!

When I told Al I was going to write a post about our favorite cupcakes, he recommended I make a batch. You know, just to make sure I write-up the recipe correctly. So, because of you guys, I just had to make a batch and verify everything. And then, of course, we had to taste test. Sheer perfection (she says while moaning in epicurean delight)! Now I can confidently share this tasty, make your day, recipe with you ….

Recipe

Decadent Chocolate Frangelico Cupcakes

  • Servings: 24
  • Difficulty: easy-moderate
  • Print

8 ounces of semisweet chocolate, broken into pieces
chocolate hazelnut cupcakes2 sticks butter, unsalted and softened
1 cup granulated sugar
6 eggs, room temperature
1/2 cup unsweetened cocoa powder
3 Tablespoons of all-purpose flour (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup Frangelico liquor

Optional: add 1/3 cup finally chopped hazelnuts

Directions:
Preheat oven to 350 degrees Fahrenheit. Put paper-liners in a cupcake tin.

In a double boiler over low heat, add the semisweet chocolate and butter. Stir continuously until all the butter and chocolate are melted and fully incorporated. Remove from heat and set aside.

Have all your ingredients measured out and ready. In the measuring cup, add the flour and salt to the cocoa powder. Add the vanilla extract to the Frangelico. In a large mixing bowl, combine sugar and eggs and beat with a hand or stand mixer until light and fluffy (about 5 minutes). Continue to mix and slowly alternate adding the dry and wet mixtures. Once all ingredients are incorporated, add the melted chocolate and continue to blend until everything is fully combined. If adding nuts, fold in with a rubber spatula. Pour batter into muffin tins filling each cup at least 3/4 full.

Bake for about 30 – 35 minutes
Recipe by Ingrid at LiveLaughRV.com

double boiler
my version of a double-boiler as I melt the chocolate and butter together – A heat-tolerant bowl over simmering water. Be sure the water doesn’t touch the bowl. The chocolate needs to melt slowly so it doesn’t get grainy.

Recipe Tips

  • You can make a 9-inch cake instead of cupcakes. Be sure to use a greased springform pan. Line the bottom of the pan with parchment paper and spray. Bake for at least 50 minutes.
  • Feel free to leave out the flour, turning this delicious recipe into a flourless chocolate cake/cupcakes. But expect the cake to sink even more in the center.
  • Change out the alcohol. Add whatever liquor your taste buds desire.
  • Decorate with frosting, whip cream, powdered sugar, or fresh berries
  • Drizzle with your favorite liqueur

Chocolate hazelnut cake

Enjoy – you’ll thank me later!


These are affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support❤.
Wholesale Warranties
The Sprinkles Baking Book
Lindt Classic Recipe Milk Chocolate and Hazelnut Bar
Ritter Sport Bars, Milk Chocolate with Whole Hazelnuts

 

In the Kitchen

Cheesecake Cupcakes and a Wedding

by Ingrid53 Comments on Cheesecake Cupcakes and a Wedding

With the impending wedding less than two weeks away, final preparations are in full swing. Oh, what wedding you ask? Did I not mention, my son is getting married in mid August? Yes, exciting times for us around Arizona!

Although, Al and I had several reasons for not traveling outside of the state of Arizona this summer, the number one reason to stay somewhat close to Phoenix was the wedding. Being only an hours drive away from Phoenix has worked out perfectly, and I’ve been able to be included in any and all wedding festivities and preparations.

yellow rose

Even though the children live in Phoenix, the actual wedding venue is on a ranch in Skull Valley, just west of our RV Park in Prescott, Arizona. Thus, the location of the wedding is rather convenient for Al and me, but then again, we did plan accordingly 😀

I haven’t really had much involvement in the whole process. The bride seems to have everything under control, but I’ve been around to attend dress fittings, doing a tour of the venue, and a few other events. The one thing the bride did ask me to do was bake my son’s favorite dessert for the wedding.

dessert tray
This is a dessert tray I took over to a friend’s house last fall. All made by yours truly!

Instead of a wedding cake …

You see, the bride and groom don’t intend to have a big wedding cake. Probably just a little one for them to cut for traditional purposes. Instead of serving guests a slice of wedding cake, they’ve chosen to have a dessert bar for their guests so guests can enjoy a variety of desserts. For this, the bride has enlisted the help of several people.

easy cheesecake cupcakes recipeWith that said, I’ve been asked to make my famous cheesecake cupcakes for the wedding. My son loves cheesecake. It’s his favorite dessert.

I used to make him a yummy New York style cheesecake, but it was always a great deal of work and a tad more challenging to make in my little RV kitchen.

Then I discovered an easy recipe for cheesecake cupcakes, which my son enjoys equally as much. These are so much easier to make than a big cheesecake, especially in the RV.

I didn’t think twice about saying yes to the bride when she asked me if I would make my son’s favorite dessert for the wedding … until … until … until she told me around 90 cupcakes should be about the right amount 😲 Say what?

Okay, I’ve adapted to working in my little RV kitchen and can put out some amazing meals and baked goods. Quite frankly, with a little organization, anything that can be made in a sticks and bricks dwelling, can be made in a RV, but now we’re talking about production … large quantities. No, the RV wouldn’t work. Sure, I could actually make them all in the RV, that’s not the problem. Cheesecake needs to be refrigerated, and therein lies the problem. You know how big my refrigerator is? Six (6) cubic feet! Yeah, that’s small. Let’s compare … how big is yours?

easy cheesecake cupcake recipe
production at daughters place

I needed to come up with another plan. That is, after trying logically to enlighten my future daughter-in-law on the wisdom of serving a chilled dessert like cheesecake at an outdoor wedding in the middle of August … I was met with a blank stare. Ah, brides!!!

Cheesecake it is, and for plan B, I enlisted the help of my daughter. I still haven’t totally figured out how we’re going to keep these little cheesecakes chilled at the outdoor wedding venue, but I have a few possible ideas swirling in my head.

So, a couple of weekends ago, I took the 90 mile drive to the Phoenix valley to spend the weekend at my daughter’s place and dive into the baking production challenge.

She and I always have so much fun spending a weekend together. However, during this visit, we were on a mission and the baking task at hand took precedence. Oh, not that we didn’t have fun … we did indeed. There was plenty of laughing and shenanigans in the kitchen all the while binge watching “Nailed It”. We had to keep motivated, and the baking show did just that!

Nailed it Pinterest fail
Happy birthday Daughter – my Pinterest fail – it’s the thought that counts – Nailed It!

My daughter recently discovered this Netflix original baking show and immediately thought of me. Seriously, if you have never heard of the show, I recommend you Google images of Nailed It, and you too will laugh your a*s off. She thinks I’d make the perfect contestant with my many a Pinterest fail … ah, my baking endeavors and failures 😏

Whew! Five exhausting hours later – success!  We had the cupcake containers filled with the requested 90 cheesecake cupcakes. Now it was time to take them over to son’s house to be stored in his deep freezer. The decorating on top of the cheesecakes will be done the morning of the wedding. After all, I have nothing else to do the morning of the wedding other than decorate 90 80 cupcakes 😏

The cupcake container was so heavy that Ashton and I decided to weigh it. Oh my gosh, almost twelve (12) pounds of cupcakes!!!

recipe for easy Cheesecake cupcakes
We weigh the cupcakes – nearly 12 pounds!

While I lead the way carrying my pans and utensils down the outdoor apartment steps to load into the car, Ashton followed carrying the cupcakes. She had gone down maybe four steps, when I heard some very unladylike exclamations loudly uttered. I didn’t need to turn around to know what had happened, but I did need to know the extent of the damage. The cupcakes were so heavy that one of the container clips on the side gave way. (Note to self … in the future, do not carry by the handle but rather cradle in arms holding from bottom. Do not trust the clips to hold. Lesson learned!)

Although Ashton was on the verge of tears, I quickly calmed her concerns and gathered up the tossed cupcakes. We returned to her apartment to see what I could salvage.

what to bring to a social gathering
This plate of desserts made it successful to a social gathering!

Turns out about ten of the cheesecake cupcakes were not salvageable to serve to wedding guests. The main problem was the shape. Only two had actually touched the ground while the others remained in the container, but ended up either upside down or smashed to one side. The ones that were still slightly warm were now misshapen and not very pretty … tasty, but not pretty.

I gathered the rejects and placed them on a paper plate, and with a sharpie, I marked the paper liners of the two cupcakes that had touched the ground. This plate of rejects would return with me to the RV. The rest of the cupcakes eventually made it safely into my son’s freezer where they await the big day.

With the cupcake challenge behind us, next on our list was to go to the liquor store and purchase the wine for the wedding which Al and I, parents of the groom, had offered to do. With the wine loaded in my backseat and then dropped off at son’s place, Ashton and I returned to her apartment with a chilled bottle of Pinot Grigio for ourselves and a healthy take-out dinner order from Panera Bread. We were exhausted and needed an evening of fun and relaxation.

The rest of the evening was spent laughing, drinking, and eating while we watched a combination of Nailed It and comedian Ali Wong. I’d say we had a very successful and entertaining day in spite of the little mishap on the apartment steps.

Between Al and our RV Park neighbors, the reject cupcakes were devoured in short order with requests for more rejects. And to think, my daughter was going to throw them away! They may not have been pretty, but they were still very tasty as evidenced by their quick disappearance and request for more .

Recipe for my dessert contribution to the wedding

Easy Cheesecake Cupcakes

  • Difficulty: Easy
  • Print

Cheesecake Filling
2 – 8 ounce packages of softened cream cheese
1/2 cup granulated sugar
easy cheesecake cupcake recipe2 eggs, room temperature
1 teaspoon vanilla

Crust
1 cup graham cracker crumbs
2 Tablespoons sugar
3 Tablespoons melted butter

Directions – Turn oven on to 325 degrees.
Crust – In a food processor, grind graham crackers into crumbs. In a small mixing bowl, combine 1 cup of graham cracker crumbs with sugar. Add in melted butter. Using a spoon, combine until all crumbs are coated with butter.

Line a muffin tin with paper liners (do not use foil liners) – 18 cupcakes. With non-stick cooking spray, lightly spray paper liners then add about 1 Tablespoon (or slightly less) of graham cracker mixture to each liner. Firmly press crumbs down.

Filling – In a large bowl, using an electric mixer beat together cream cheese, sugar, and vanilla. Add eggs, one at a time, and mix until combined. Spoon mixture into prepared graham cracker muffin tin. Fill about 3/4 full.

Bake for about 30 minutes or until filling looks baked. Cool completely before decorating. This recipe makes about 18 cupcakes.

Decoration –
Top with buttercream frosting and a teaspoon of strawberry or blueberry preserves or  instead of frosting, top with strawberry or blueberry preserves and whip cream.

Recipe by Ingrid at LiveLaughRV.com

Tips for making these cheesecake cupcakes

1.  Organization is tip number one, especially when working in a small kitchen.

2. Use a Tablespoon to measure out the graham cracker crust into the cupcake liners to try to get an equal amount into each well.how to make easy cheesecake cupcakes3. Use the top of a wine bottle to firmly press down the graham cracker crust. Of course, we washed the top of the bottle well before using. Perk … drink and enjoy when done using the bottle 🤣
recipe for cheesecake for a wedding
4. Cool the cheesecakes completely before decorating or moving them to a new location. Do as I say, not as I do!

Final thoughts …

With the groom’s mother (me) doing her part for the wedding, let’s hope Mother Nature does hers and cooperates by giving us a reprieve from the daily afternoon thunderstorms that we’ve been experiencing since early July.

I don’t know why, but the bride and groom didn’t share my sense of humor when I told them my rubber muck boots and raincoat coordinate with my dress nicely and dad (Al) intended to bring his fishing waders just in case. Hey, when ya live in a RV, as Al and I do, one is always prepared for adversity … it’s part of the RV adventure!

Arizona wedding venue
Let’s hope the monsoon season takes a break for us to enjoy this setting for the ceremony! Photo taken during the winter … foliage is much prettier now especially after all the rain!

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Sunbeam MixMaster Stand Mixer
 Nonstick Carbon Steel Muffin Pan – 2-Pack


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Wonder Woman Adjustable  Apron

In the Kitchen, Ingrid's Corner

Citrus Rum Chicken & my Health

by Ingrid75 Comments on Citrus Rum Chicken & my Health

I find travel to be exhilarating and energizing but at the same time exhausting. Kind of seems illogical, huh! I also think it’s somewhat difficult to maintain a healthy lifestyle while on the go. Not that it can’t be done … it just takes a little more forethought and planning.

sitting on the dock of the bay
Sitting on the dock of the bay, watching my diet slip away …. 🤣

Socializing and traveling …

When I add in a bunch of socializing along with our travels, I find myself getting easily derailed when it comes to my dietary restrictions and healthy eating plan. It’s easy for me to stick to my health plan when we’re hanging with friends that also focus on eating healthy and exercising, but unfortunately, some of our friends do not share those same goals, in which case, I get distracted.

I don’t have what I’d call food allergies, but I do suffer from food sensitivities. In essence, I can eat anything I want without the effects necessitating an EpiPen, but I do struggle with other less obvious aliments caused by eating foods I shouldn’t …. issues that can severely impact my energy, physical well being and ability to travel.

We spent the first three months of the year hanging with dear friends in Lake Havasu City, and as much as we thoroughly enjoyed our time with our friends and loved exploring western Arizona, we didn’t fair so well with our goal of healthy eating.

Unfortunately, Al and I both gained some weight during that visit which is always frustrating, and I started feeling less than ideal. Hmm, aren’t January and February the months when everyone starts a new diet and exercise regimen? I think we missed that memo!

Not everyone understands food sensitivities …. gosh, I’m not even sure I do. However, through a lot of trial and error, I’ve come to realize, it’s a lot like the straw that broke the camels back .… a cumulative effect of small actions which turns into an unpredictable large reaction.

great egret
No need to get your feathers ruffled

Not wanting to be a party pooper or ruffle anyone’s feathers, I try not to make a big deal about my food issues during social gatherings. After all, it’s not like I’m going to have a life threatening anaphylactic reaction to eating something I shouldn’t.

But after three months of socializing along with all the food indulgences, there was a final straw … the straw that broke this camel’s back. Sometime toward the middle of March, I started feeling like crap. My energy plummeted, I felt physically ill, and my mind was in a constant fog. I had trouble functioning, and I was not having fun!

Fast Forward …

Today, after focusing on diet and exercise the past few months, I’m fortunately feeling better than I have in quite sometime, and Al and I have even lost the weight we gained earlier in the year …. well …. Al more so than me.

One of the reasons (one of several) why we decided to curtail our travels this summer was so we could focus on our health. We wanted to look and feel our best for our son’s wedding this August, and the last thing I wanted was to experience his special day with my head in a fog.

picnic

Even while traveling, we try to stayed focused on our health by having healthy homemade meals and snacks prepared ahead of time, but it isn’t always easy. Sure, when we’re out exploring and hiking we get in plenty of exercise, but it’s also easy to fall into the category of I don’t feeling like cooking, or that restaurant we just passed looks interesting so let’s check it out, or let’s just grab some fast food (something we do our very best to avoid … but occasionally fail). I wish I was more “into” cooking. Perhaps I wouldn’t get distracted so easily and succumb to all those temptations!

During our stay in Page this past April, I got back in the kitchen and started focusing on meal planning. Since we were out and about regularly hiking and exploring in northern Arizona, we didn’t need to think about an exercise plan, at least not until we moved to Prescott.

Once Al and I were settled into a RV Park in Prescott, Arizona, for the summer, we formulated a regular exercise routine complete with the addition of a little yoga. I found this great beginners Yoga DVD that I started doing regularly and all was going great until ….

ducking doing warrior pose yoga
Warrior Pose – my version looked a little different from Mrs. Duck’s version

… until I pulled something in my neck while doing Warrior Pose. Seriously? Oh, but my luck didn’t end there. Oh no! The following week, I twisted my ankle while hiking which has left me unable to perform Tree Pose on my left leg 🤦‍♀️

Egyptian Goose at sunset
tree pose at sunset

Oh well, this too shall pass! After icing the neck and taping up the ankle, I’ve been hobbling over to the local library and returning to the RV with a stack of books on cooking and health … anything to help inspire my active brain while my inactive body recuperates.

With my exercise plan derailed, guess I’ll be wearing Spanx to the wedding. See, there are always options when things don’t go according to plan. RV living has a way of teaching one to be flexible and to expect the unexpected. Actually, flexibility is a prerequisite for RVing. Trust me, it’s in the rule book somewhere!

Back in the kitchen …

Okay, so the exercising hasn’t gone according to plan for me (Al’s doing great 🤬 and getting in all his steps every day), but while he’s out exercising, I’m excelling in the kitchen and feeling so much better for my efforts.

picnic
No, we didn’t eat all that! The muffins were for friends, but I thought they’d look pretty in the photo. That’s my story and I’m sticking to it!

Food sensitivities are real!

So back to my food issues … When a person has a severe food allergy or a medical condition like Celiac disease, Western Medicine seems to know exactly what to do, but food sensitivities are not so clear or easily diagnosed.

For many, the journey can be a roller coaster ride, as it has been for me. Ultrasounds and CT Scans were inconclusive and provided no answers for my pain. Several years ago, a visit to a Functional Practitioner was helpful and enlightening. There has been a lot of trial and error along with note taking on my part and the journey continues.

look in the mirror a journey of self-discovery
Looking in the mirror and being honest with myself is the best thing I’ve done for my health.

What might work for me, may not work for another person. One thing I know for sure …. I can’t ignore the fact that I can’t eat what others can. Yes, such a bummer and very frustrating, and when I do ignore that fact, it’s the beginning of a downward spiral for me. Food sensitivities are real regardless if other’s disagree.

Let’s talk food …

So let’s talk about what I can eat …. Yay, I won’t starve! Chicken, my favorite protein and my stomach is never bothered by chicken. Whether it’s grilled, roasted, or sauteed … dark meat vs. light meat, doesn’t matter, I like it all.

One of my favorite things to do is marinade and grill a bunch of chicken one day and then use leftovers for the following day – cook once, eat twice, or sometimes even three times. I quite often plan this before a travel day which deters any urge for going out to eat. Not only does this help keep my diet in check, it helps keep us on budget.

Here’s my favorite chicken marinade recipe. The amount listed here is about right for 4 chicken thighs or 2 boneless chicken breasts. If you’d like to make more chicken, just double the recipe. You’ll want to marinade the chicken for at least 2 hours and more is even better. I prefer to then grill the chicken, but baking also works.

Citrus Rum Chicken Marinade recipe

In a large ziplock bag combine:
1/4 cup of lime juice
1/4 cup of olive oil
1/4 cup of rum (I like to use Captain Morgan spiced rum)
1 Tablespoon of honey
salt and pepper
1/8 teaspoon garlic powder or 2 cloves of minced fresh garlic
a pinch (or two) of cayenne pepper (optional)
chopped cilantro (optional)

Once all the ingredients are well combined, add the chicken to the ziplock bag and place in the refrigerator to marinade, turning occasionally.

Food photograph of chicken with a side salad
Citrus Rum Chicken

Let me know if you give this chicken recipe a try and what you think about it! I like to grill up a double batch of chicken and use the leftovers the next day to make chicken and lettuce wraps with a drizzle of homemade honey mustard dressing. Yum! The wraps can be seen in the picnic photos further up in the post. Having healthy meals prepared ahead of time for our travel days makes the world of difference. We maintain a higher level of energy and clarity throughout the day. No junk food for this gal!

One thing that has become very clear to me these past few months is staying healthy, active and mobile is the key to an enjoyable life … the key to enjoying our adventurous lifestyle of full-time RVing. Happy noshing!

 

(affiliate links)
Gentle Yoga: 7 Beginning Yoga Practices
The Flavor Bible: The Essential Guide to Culinary Creativity

Arizona, In the Kitchen

Southwest Chicken Soup and the Saguaro Cactus

by Ingrid89 Comments on Southwest Chicken Soup and the Saguaro Cactus

It’s mid December. The days are short, the air is crisp, and the holiday lights are sparkling. Winter has arrived and we’ve finally had a cold front roll through here in the desert southwest. In Phoenix, Arizona, this past week the thermometer barely hit 70 degrees Fahrenheit … Brrrr! I’m sure my friends to the north are either tilting their head quizzically or scowling at me.

superstition mountains arizona

Hey, when it’s been a consistent 90 plus degrees, anything much less than 70 degrees feels cold and has me putting on a sweatshirt. With that said, I think I’ve officially turned into a reptile. What other explanation could there be as to why 70 degrees would feel so cold to me? Crazy, I know! However, I must say the mornings and evenings do get into the 50’s and even 40’s, which is definitely cold and has me pop’n on the heat in the RV.

Easy Southwest Chicken SoupWith winter in full swing, it was time to make a big pot of soup, but not just any soup, Southwest Chicken Soup. Nothing like warming up from the inside out.

Considering I’m in one of my favorite places; the desert southwest, why not embrace the unique landscape and culinary flavors of the region!

With the soup simmering in the slow cooker, the RV is filled with a wonderful scent. While inhaling the delicious aroma filling the RV, I glance out the window and admire the landscape.

Saguaro Cactus

I find the Saguaro Cactus intriguing.   As a kid growing up in the Midwest, I thought this three armed cactus was a fabrication of cartoonists.  I remember watching cartoons like the Road Runner, Huckleberry Hound, and of course Bugs Bunny.  The background contained scenes of red rock, cactus, and the ever abundant tumbleweed … all foreign to a young gal growing up in northern Illinois among cornfields.

Saguaro Cactus

Each saguaro cactus is unique and appears to have a personality of its own.  It took me weeks of living amongst these beauties before I was even able to pronounce the name saguaro correctly…. pronounced:  sa-wha-ro.

Saguaro CactusThe saguaro cactus is a large, tree-sized cactus which can grow as tall as 70 feet (20 meters), and is native to the Sonoran Desert in Arizona, some parts of southern California, and northern Mexico.

Saguaros have a relatively long life span, averaging 150-175 years of age with some living as long as 200 years.  (Hmm, makes me feel like I’m a tiny spring chicken in comparison 😀) It can take 50 to 70 years just for a saguaro to develop a side arm. Arms are grown to increase the plant’s reproductive capacity … more arms lead to more flowers and fruit.

flowering saguaro cactus

Saguaros are very slow-growing and may only grow an inch or two during its first eight years.  The growth rate is determined by climate, precipitation, and location.

This army of cacti seem to have their own personality; some cute, some not, some look like proud soldiers, some like cartoon characters, and others look tired, twisted, and weathered, but no two are identical. Oh and by the way, the plural is either cacti OR cactuses – either is considered acceptable.

saguaro

AND then there is the rare crested saguaro.  Why are some crested?  Saguaros rarely grow symmetrically and often grow in odd or mis-shapen forms.

crested saguaro cactusBut on rare occasion, the growing tip produces a fan like form which is referred to as a crested or cristate saguaro.

Biologists disagree about why some saguaros grow in this unusual form.  Some thoughts; genetic mutation, lightning strike, freeze damage, but no one knows for sure why the unusual growth occurs.

Fascinating to say the least for whatever reason!

crested saguaro cactus
crested saguaro cactus

Whenever it rains, saguaros soak up the rainwater and the cactus will visibly expand.  This might explain why the desert feels so alive after a rainfall. During a heavy rain,  a saguaro cactus will absorb as much water as its root system allows.  To accommodate a potentially large influx of water, the pleats of a saguaro cactus expand like an accordion.

I was fascinated with the plump texture of this saguaro after a heavy rainfall.  You can literally see the water trapped below the skin’s surface.

Tucson

The pleats are plump with moisture

Because the majority of a saguaro is made up of water, an adult plant can weigh as much as six tons or more.  This tremendous weight is supported by a circular skeleton of inter-connected, woody ribs.  The number of ribs inside the plant correspond to the number of pleats on the outside of the plant.

Saguaro

the skeleton of a saguaro

saguaro cactus skeletan
This mature saguaro is dying off. We can see the inside ribs as the aging skin deteriorates.

The saguaro cactus is an important part of the desert’s Eco system.  The gilded flicker and Gila woodpecker excavate nest cavities inside the saguaro’s pulpy flesh. Large birds like hawks also use the saguaro for nesting and hunting platforms.  Their stick nests can be seen constructed among the arms of a large saguaro.

In mid summer, the saguaro cactus provides a source of food for animals with its ripening fruit.  Jackrabbits, javelinas, mule deer and other animals will eat the saguaro’s flesh during dry summer months, providing these animals with a much-needed source of water.

saguaro cactus

I continue to be awed by the remarkable abilities of the plants and animals that thrive in the desert southwest. The desert can be a harsh and unforgiving environment. Perhaps that’s why I find it to be such a special and extraordinary place to visit.
lizzard

Southwest Chicken Soup

So what about that soup I have simmering? Let’s not forget why RVers flock to the desert southwest during the winter months. Sure it’s the weather and the amazing scenery, but it’s also the food. There’s no shortage of delicious eateries around the state of Arizona and the availability of fresh ingredients is a home cooks delight.
Come for the weather. Stay for the food  🍹🏜
Southwest Chicken Soup

Southwest Chicken Soup

  • Servings: 6
  • Print

Ingredients
Southwest Chicken Soup1 pound cut up Rotiserrie chicken
1 cup chopped onion
1 small carrot chopped
1 jalapeno pepper, finely chopped (remove seeds for less heat)
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups low sodium chicken stock
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can diced tomatoes (you can substitute tomato sauce)

Optional Ingredients
Chopped cilantro
Avocado slices
Lime wedges

Place all ingredients in a slow cooker (omitting optional ingredients) and stir to combine. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.

When ready, ladle soup into bowls and top with your choice of cilantro, avocado or a squeeze of lime. Serve with a side of cornbread or crackers.

Recipe by Ingrid @LiveLaughRV.net

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In the Kitchen

Apple Pie, Holidays and RVing

by Ingrid70 Comments on Apple Pie, Holidays and RVing

Cooking and baking in a RV

“I could never live in a RV full-time because I’d get bored living on hot dogs and hamburgers”. Al patiently listened to this comment. Then in a somewhat perplexed tone, he looked at the guy and asked, “What are you talking about?” The guy quickly responded, “Isn’t that what you eat when you’re camping?”

easy apple pie recipe

With a chuckle, Al quickly responded by rattling off a list of meals he had enjoyed that week – all lovingly made by his dear wife …. Chicken Marsala, Shrimp Pasta Primavera, Fish Tacos with homemade guacamole, T-bone steak topped with sautéed mushrooms, Chicken Enchiladas, and of course, Hamburgers, but not just any old Blueberry Oatmeal Squareshamburger, a Hatch Chili Burger.

Then hubby went on to list a few delectable treats that he had the pleasure of devouring (also made by the love of his life). The guy was in total shock and exclaimed, “Wow, if that’s how you eat, I could live in a RV full-time. As a matter of fact, can I move in with you?” 😆

The bottom line is, if it can be made in a sticks and bricks home, it can be made in a RV. Now don’t get me wrong, there are some challenges to overcome cooking in a RV. First and foremost is the size of the RV which dictates the size of the kitchen, the size of the appliances, and the amount of storage space available. But with good organizational skills and thoughtful planning, anything is possible. Just ask my family and friends.

Game of Thrones birthday cakeLast month I baked a delicious birthday cake for my daughter, and all from scratch. No box mixes that day. Her millennial girlfriends (non RVer’s) were surprised this was all done in an RV.

According to my daughter, it seems I may have redeemed myself from last years mess of a birthday cake.

And no, I won’t be sharing a photo of that cake, too embarrassing, but she sure had fun re-posting the photo of it on Facebook. Last years cake was one of those failures in crafting –  “A” for effort and “F” for execution.

(This post contains affiliate links)  This years birthday cake was a tasty Black Forest Cake with a Game of Thrones inspired theme and actually turned out cute and tasty. My daughter is a huge Game of Thrones fan and loved the beanie baby Dragon on top. (FYI – Black Forest Cake = chocolate cake covered in chocolate frosting with a cherry filling between layers – oh, yum indeed!) Yeah, I did good creating this birthday cake, and I had fun doing it and all in the confines of my little RV kitchen.

I’ve talked many times before how social RVing and blogging can be. We’ve developed some fabulous friendships these past several years between RVing and blogging. Usually the meet ups are centered around food and beverages. Either we meet at a restaurant or preferably at someone’s home which could be a sticks and bricks or an RV, and everyone brings something to share.

sharing a dish to pass

Many of us, whether we live in a traditional house or a RV do not have family close by, and this can bring on a feeling of loneliness and even more so during the holiday season. We love and miss our family during the entire year, but especially during the holidays. Al and I have lived most of our adult lives far from extended family and have learned to adjust. We turn to friends during those times when we aren’t near family for the holidays.

Holiday journey …

I recall, the first Thanksgiving Al and I ever spent together. He was a Pilot and I a Flight Attendant for a small regional airline based in Chicago, Illinois. It was the second time we had met and worked together, and we were on a three-day trip over the Thanksgiving holiday. During those three days, we found ourselves bouncing between the cities of Chicago, New York, Omaha, Kansas City and Philadelphia.

easy apple pie recipeBy the time we landed in Philadelphia on Thanksgiving Day, it was around 4:00 in the afternoon. The entire crew was famished after a very long second day of this three-day trip.

We scoured the airport for food, but everything was closed except for a cafeteria which was also in the process of closing down. Our only choice …. Phillie cheese steak sandwiches. We’ll take’m! Not one crew member complained as we sat in silence filling our growling bellies. This was just the beginning of a blossoming romance between a Pilot and a Flight Attendant ❤

Quail

Many years and two kids later, we were living in Colorado Springs, Colorado. With extended family more than a thousand miles away, we decided to head to the mountains for the Thanksgiving weekend. I booked a hotel room in Dillon, Colorado, so the kids, who were about 12 and 14 years old at the time, could enjoy opening ski season.

Armed with walkie-talkies, we turned the kids loose on the slopes at Copper Mountain while Al and I enjoyed the comforts of a roaring fire at the base of the mountain accompanied by hot toddies.  (Al and I are certified flat-landers who have never been bitten by the skiing bug, but we encouraged our children to ski. After all, if you grow up in Colorado, you have to ski. It’s a rule 🎿 😄). Less than two hours later, we were greeted with a hysterically crying twelve-year-old daughter, whom I might add was dressed quite adorably by moi with her powder blue ski boots, matching jacket, headband and bouncing French braided pigtails … so cute, but back to the crying mess …

ColoradoThrough all her hiccuping cries, we had trouble understanding a word she said. She didn’t seem hurt and her hysterically laughing brother following behind her lead us to believe it wasn’t serious.

Once the crying and laughing subsided, we were briefed on the kids faux pas. You see, when they got off the chair lift, they took a wrong turn and found themselves going down a challenging slope with moguls. Those two young novice skiers didn’t even know what the term mogul skiing meant, let alone know how to navigate that slope. To make a long story short, there were a few wipe-outs and somersaults involved, but no injuries. Something to be thankful for!

To stem the hysteria, we gave the kids the choice of where to eat for our Thanksgiving dinner and they unanimously picked pizza at Old Chicago in Silverthorn.  Another turkey saved. Fun and memorable times!

friendship
sharing a meal with fellow RVers / bloggers – camaraderie at its finest!

For our family, it isn’t so much about the food as it is about making memories, spending time together, and being thankful. We’ve always opened our home to neighbors and friends and we’ve continued that tradition in our RVing life. Full-time RVing finds most of us many miles away from family, and this is when we reach out to our RVing and blogging community.

I’ll never forget the toast friends of ours made before sharing a Thanksgiving dinner together, “You can pick your friends, but you can’t pick your family.  Cheers … here’s to picking us”. 

Whether you’re spending the holiday by yourself, or sharing it with a partner, or with extended family, or even with a friend made the day before, remember to make your own holiday tradition. There are no rules …. well …. except for one ….. apple pie. For an American Thanksgiving meal, dinner can be the traditional turkey with all the trimmings, or a Phillie cheese steak sandwich, or even pizza, but you must have apple pie … it’s the American thing to do 😆

easy apple pie recipe

Easy apple pie recipe …

As I mentioned earlier, cooking and baking in a small kitchen like a RV can be a challenge. When we lived in a sticks and bricks home, I always made my apple pie from scratch, including the crust, but I have a counter top space issue in my RV, meaning I easy homemade apple piehave very little room to roll out a pie crust …. sigh!

Believe me, I’ve tried every possibility including the table and even my desk, but in all cases it was a huge pain, not to mention a mess, to try to roll out a pie crust. Don’t even get me started on trying to roll out Christmas cookies. Ah, that’s another story and another sigh.

So onto plan B which includes a store-bought frozen pie crust. Hey, when you live in a RV full-time, some sacrifices are needed, but I still insist on making as much from scratch as possible, and this pie still tastes better than any store-bought version.

Hope you enjoy this super easy apple pie recipe, and be sure to let me know if you give it a try!

Easy Apple Pie

  • Servings: 8
  • Difficulty: easy
  • Print

easy apple pie recipeFor the crumb topping;
3/4 cup all-purpose flour
1/2 cup granulated sugar
5 Tablespoons butter (softened)

Whisk together flour and sugar then cut in butter with a pastry cutter/blender forming crumbles. Set aside.

For the Pie and filling
1 frozen pie crust (defrosted)
3 large tart apples, peeled and sliced
1/4 cup granulated sugar
1 to 2 teaspoons cinnamon

Place sliced apples in pie crust.  In a measuring cup add 1/4 cup sugar and mix in 1 to 2 teaspoons of cinnamon, depending on how much you like cinnamon. Combine well. Pour sugar cinnamon mixture over apples. Top apples with crumb topping

Bake in preheated 375 degree oven for 40-45 minutes.
Recipe by Ingrid @ LiveLaughRV.com

desert sunset
Arizona has the most amazing sunsets!

Apple pie, a bottle of pinot grigio, good friends, and an amazing sunset …. things to be thankful for. With that said, I wish you and your loved ones a wonderful Thanksgiving. How and where will you be spending Thanksgiving?

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A few of my favorite items that you might find handy especially if you decide to make your own crust … note: these are affiliate links
Bamber Wood Rolling Pin

Check Easy Care Spillproof Table Cover for Dinning (Rectangle/Oblong, 54 x 70 Inch,

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

In the Kitchen

Eggs Benedict for Sunday Brunch

by Ingrid46 Comments on Eggs Benedict for Sunday Brunch

Sundays are fun days in my book. When I ran my own business, it wasn’t uncommon for me to work seven days a week, and although I thought I was doing a great job, such was not the case. At some point, it was brought to my attention that burn out was setting in. I could feel it, but didn’t want to acknowledge it.

eggs benedict

I wasn’t doing myself, my customers, or my family any favors by being a work alcoholic and not taking a day off work. We all need time to recharge, and Lord knows, I definitely needed time to recharge. That’s when I made Sundays my day off, my fun day, and began focusing on myself and my family. I made a rule; absolutely no business on Sunday …. well, maybe just a little bit here and there 😉. Taking Sunday’s off was such a smart decision and Sunday Brunch’s became something our family looked forward to.

Now that we’re semi-retired, I don’t need to make a conscious effort to take time off work, but that still hasn’t changed how I view Sundays. It’s still our day to relax and do something fun. And sometimes that fun revolves around food …. or boating …. or hiking …. or hanging with friends ….. or all of the above.

boating on Lake Havasu
Boating on Lake Havasu is definitely fun. No, that’s not us. First breakfast, then a boat ride.

Al loves Eggs Benedict, but it’s a rare treat. All that Hollandaise sauce isn’t exactly waist friendly, but then again, that’s not something he wants to hear. Also, considering all the elements needed to make Eggs Benedict, it can be a little challenging to make, especially in a small kitchen like a RV.

eggs benedictThe key is organization and enlisting the help of your guests, regardless of the size of your kitchen.

We recently spent a couple of weeks this past September visiting friends in Lake Havasu City, Arizona. We had a fabulous time. More on that to come. With a full size kitchen at my disposable, I quickly and willingly stepped up to the title of resident cook.

Al didn’t waste anytime putting in his order for Sunday Brunch, and it turns out our friends are every bit the Eggs Benedict fanatics that Al is. Me? Nope! I make it, but don’t eat it. I don’t like Hollandaise sauce or Canadian bacon. A plain toasted English muffin with a couple of over easy eggs on top and I’m happy. Ooh, and let’s not forget a few Mimosa’s for this gal. Everyone else can enjoy their Bloody Mary’s while I cook and down champagne and orange juice.

Hollandaise sauce, eggs benedict

So grab your favorite beverage, and let’s get cooking. Since Eggs Benedict comes together very quickly, we need to be organized and have everything on the counter and stove ready to go. Seriously, you’ll be serving your friends a wonderful Eggs Benedict in less than twenty minutes from start to finish.

double boiler Hollandaise sauceWhat you’ll need for the Hollandaise Sauce is a double boiler or some version of one. I prefer my make shift double boiler which consists of a medium sauce pan and a glass mixing bowl (my glass bowl is microwave safe and heat safe).

I fill the pot with about two to three inches of water making sure the water doesn’t touch the bowl. Of course, we’ll need a whisk.

Next we need two frying pans. Since I don’t have room on my stove top for two large frying pans, I use a small one for the Canadian bacon and a large one for the eggs. When I’m pressed for time or space, I’ve been known to put the Canadian bacon in the microwave, freeing up stove space, but shhh, don’t tell Al. He’s not a fan of microwaved bacon. The large frying pan is for frying the eggs over easy. I know, I know …. real Eggs Benedict is made with poached eggs, but without my poacher, I prefer to fry the eggs. My kitchen, my rules 😁

Since we’ll be toasting English muffins, the more toaster slots the better and this is when I enlist the help of my guests. I put them in charge of toasting the muffins. Just make sure the toasters and guests are out of your way because things will happen fast.

Hollandaise sauce double boilerWith all our equipment ready to go, let’s make sure all our ingredients are within easy reach.

8 eggs
4 egg yolks
1/2 cup softened butter
lemon juice
Canadian Bacon (at least 8 slices)
4 English muffins, split
Salt and Pepper

Surrounded by all our ingredients and equipment, we’ll start making the Hollandaise Sauce first. Once we’re done whisking together the sauce, turn the heat on the burner off but keep the sauce warm by letting it sit over the hot water. Stir the sauce from time to time making sure it doesn’t curdle as you start frying the Canadian bacon and cooking the eggs. While you’re tending to the stove, have your friends pop the muffins down in the toaster.

Once the eggs are fried over easy, it’s time to assemble. Place one toasted English muffin open-faced on a plate and put one or two slices of Canadian bacon on each half. Place an egg on the bacon then top with Hollandaise Sauce. Finish off with a pinch of salt and pepper and enjoy.

eggs benedict hollandaise sauce

Hollandaise Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Hollandaise sauce, eggs benedict4 egg yolks
1/2 cup softened butter
2-3 teaspoons lemon juice
salt and pepper to taste

Once the water in the bottom of a double boiler is boiling, whisk together the eggs and half the butter in the top of the double boiler. Be sure the water in the bottom pot doesn’t touch the bottom of the top pot. Continue whisking the butter and eggs making sure the eggs don’t curdle. Once the butter is melted, add the remaining butter, 2 teaspoons lemon juice, and salt and pepper. Stir constantly until all butter is melted.

If the sauce is too thin, let it sit without stirring. It should start to thicken. If it gets too thick or curdles, add a teaspoon of lemon juice or water.

Serve over Eggs Benedict or your favorite vegetable.

After breakfast, it was time for a boat ride. Yeah, I could get used to this!

Ingrid boating on Lake Havasu
me – boating on Lake Havasu – happy camper!

A few items you might need …
 When we lived in a large house, I had one of these for easy egg poaching. (affiliate links)

Neeshow Stainless Steel Baking Tools, Double Boiler Universal Insert (18/8 Steel)
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

In the Kitchen

Comforted by Banana Nut Muffins

by Ingrid41 Comments on Comforted by Banana Nut Muffins

We’ve had an incredibly busy August which lead to feeling like the summer whizzed by. Can you believe it’s already the beginning of September?  And to think, when Al and I decided to spend the summer parked in the same RV Resort for four months, I thought for sure I’d be bored and ready to roll after the first month. But Prescott, Arizona, is a lovely community surrounded by beauty which kept me entertained and the camera clicking. We had a great summer!

sunset at Goldwater Lake
Goldwater Lake, Prescott, Arizona

As the end of August rolled around, it was time for us to get the wheels rolling again. I’ll be honest, I had a few mixed emotions about packing up and leaving and actually thought about staying another month, but with twinges of hitch itch nipping at my heels, I knew it was time for a new backyard.

camping in Kaibab National Forest
My new yard. Our home for the Labor Day weekend

Currently I’m sitting in the Kaibab National Forest just south of the Grand Canyon surrounded by tall pine trees and enjoying the crisp fresh air. Wow, talk about a change of scenery along with cooler temperatures. I found myself pulling out pants and a sweatshirt camping in Kaibab National Forest near Grand Canyonas the evening temperatures dropped into the 50’s … refreshing, and ah, the smell of pine is intoxicating!

As I sit here relishing the tranquil beauty around me, I feel incredibly lucky yet overcome with sadness. Mother Nature can be gracious and bless us with amazing desert sunsets or spectacular beach sunrises or she can lower her hammer sending death and destruction.

This past week, the Texas Gulf Coast certainly felt Mother Nature’s wrath when she sent hurricane Harvey ashore. I’ve stayed glued to my computer following news stories and getting updates from friends via Facebook and email. The photos and updates are heartbreaking.

Banana bread
I need some comfort food!

Al and I have a special relationship with the Rockport area (this is where the center of the hurricane came ashore). Rockport has been our winter home for the past four years and just a little ways down the coast is where my parents used to winter. Al was also stationed in the area during his military days. Thus, you can see, we have a fond connection to this part of the Texas Gulf Coast.

bird photography
This little guy poses nicely for me. I’m sad there won’t be any Texas birding for me this winter.

For obvious reasons, our usual Texas sojourn won’t be happening this winter. I always look forward to our visits which includes communing with shore birds and reconnecting with friends. I’ll definitely miss this years excursion. I’m afraid if I talk anymore about this disaster the flood of tears will short out my laptop 😪

banana muffinsSo instead of crying, let’s head into the kitchen and bake up something comforting … well, at least comforting to me.

I’ve always loved banana bread, and it usually makes me think of my mom. She made the best, and I could literally devour half a loaf in one sitting provided she didn’t take it away from me.

Because of this lack of will power, I make muffins instead of loaves and can usually limit myself to one a day. But as my emotions run rampant thinking of the Gulf Coast, my mom (RIP), and her favorite beach in Texas …. I think two or three 😋 might be in order. I need something to comfort my emotions. I’ll take an extra long hike tomorrow 🐾

Banana Nut MuffinsBanana Nut Muffins 
4 very ripe bananas
5 Tablespoon of melted butter
3/4 cup sugar
1 egg
2 Tablespoons of brewed coffee
1 teaspoon vanilla

1 1/2 cups all purpose flour
1 teaspoon baking soda
pinch of salt
3/4 cup chopped walnuts

In a large bowl, mash bananas with a fork. Add melted butter and sugar and mix well. Mix in egg, coffee and vanilla. Add flour, baking soda, and salt mixing until all ingredients incorporated well. Fold in walnuts. In a paper lined muffin tin, divide batter equally by filling each muffin cup about 3/4 full.

Bake in a preheated oven – 350 degrees for 25-30 minutes. Makes 12.

Banana nut muffins

Stay strong Texas … You’re not alone … sending prayers and support!

never alone in the woods
Never alone !

BTW – this is not my mom’s banana bread recipe. I don’t know what I do wrong, but mine never tastes as good as hers did. My mom was a great baker. Oh well, I found this recipe online a few years ago and tweaked it and am sharing my version. It’s not the same as mom’s, but it’ll do. Hope you enjoy it!

Some items I used during this post – pls note: these are affiliate links 😀
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites