How Many Cups in a Gallon? How Do I Go Gluten Free? Ready to Convert? Conversion Charts 411 & 101

Originally posted on Once Upon a Spice:

liquid Source: BustyBaker.com

I began today’s offering with a noble intent; to help all of you reading take the guess work out of your cooking adventures. How many times have you wondered how many teaspoons were in a tablespoon? Or quarts in a gallon? Is my baking pan the right size? The charts are endless, but necessary when your mind starts to wonder while attempting to cook in your kitchen. Let’s remove a few stresses, shall we?

 Are Your Tools the Right Size?

baking Source: BustyBaker.com

 Are You Measuring Up?


Do You Need to Delete Wheat?


At first I believed my task would be easy—then I started my search for you. Let me simply say that, “conversion charts are many” You may want to print these out individually so you can turn them into decorations for your frig. Let’s start here and remove some of the guesswork. More to come–yes, there…

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Glazed Cinnamon Sugar Donut Muffins

Originally posted on Once Upon a Spice:

muffins-best (1)

Cinnamon sugar donuts in the form of a muffin! Really, these taste just like cinnamon cake donuts drizzled with vanilla glaze! While they are not calorie free they are low in fat, but are in no way lacking in flavor. Perfect in the early morning with your favorite cup of steaming coffee, in the afternoon with a nice cup of tea, an after dinner treat or a late night snack. Perfection anytime!


1/4 cup butter; softened

1/4 cup vegetable oil

3/4 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups Unbleached All-Purpose Flour

1 cup milk

1/3 cup mini cinnamon chips, optional



3 tablespoons melted butter

3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar


Vanilla Glaze

3 tablespoons butter; melted

1 cup confectioners’…

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Scones, Biscuits & Crumpets: For the Love of Muffins

Originally posted on Once Upon a Spice:


Blueberry, corn, cranberry, or oatmeal raisin, just to name a few. We fill our much-loved, portable breakfast indulgences with sweet fruits, grains and creams. Often times making them healthy, often times not. Yet, our satisfying breakfast delicacies possess an origin and a past…

The word muffin comes from the French word moufflet which is often applied to the meaning of soft bread. There are two main types of muffins; English and American, varying not only in style, but flavors and history as well.

English muffins or crumpets are flat yeast- raised muffins with nooks and crannies that are typically cooked on a hot griddle. English muffin history dates back to the 10th and 11th centuries in Wales. Early English muffins were cooked in muffin rings which were hooplike and placed directly on a stove or the bottom of a skillet.

Muffin Rings Muffin Rings

American style muffins, alternatively, are more of a…

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Pasta alla Puttanesca “Una Pentola” One Pot

Originally posted on Once Upon a Spice:

PuttanescaBest Pasta alla Puttanesca Una Pentola

The history of pasta Puttanesca carries many colorful Italian folk tales (Refer to my prior post) This slightly salty, piquant tomato sauce is full of flavors that will certainly pique your culinary senses. Don’t allow the use of anchovies to scare you away—this sauce tastes nothing like fish. Their use simply enhances the delicious tangy flavors. Puttanesca takes less than 5 minutes to put together, but tastes as if it has been simmering for hours. Here’s my Una Pentola version…Bellissima!

Salted Bulk Capers


1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1 15-ounce can chopped tomatoes; San Marzano by choice

1/2 cup Kalamata olives, halved, pitted

4 anchovy fillets, chopped

1 1/2 tablespoons drained capers

1 teaspoon dried oregano or 2 tablespoons fresh; chopped

1 teaspoon dried basil or 2 tablespoons fresh; chiffonade or sliced thin

1/2 teaspoon dried crushed red pepper

1/2 pound spaghetti, linguini…

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Guest Chef Wednesday! Alton’s Nut Butter Fudge– EASY Microwave Version

Originally posted on Once Upon a Spice:

EA1G05_peanut-butter-fudge_s4x3.jpg.rend.sni12col.landscape Alton’s Nut Butter Fudge

Homemade fudge without the fuss and candy thermometer! This version is “microwave” but no slouch! It’s creamy, sweet and a lovely treat! My suggestion is to use other nut butters for a variation of flavors. Almond, cashew even sunflower butter—add some chopped nuts for crunch, a bit of chopped coconut for good measure and top with a chocolate ganache frosting? The list is endless!

Recipe Courtesy of Alton Brown


8 ounces unsalted butter, plus more for greasing pan

1 cup smooth peanut butter

1 teaspoon vanilla extract

1 pound powdered sugar


Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the…

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“Una Pentola” One Pot Toscana Quattro Formaggi (Four Cheese) Red Pepper & Olive Pasta A Vegetarian Dream!

Originally posted on Once Upon a Spice:

Tuscan Pasta Tuscan Four Cheese Pasta with Red Peppers & Olives

Tuscan food, by tradition, is light, appetizing and extremely colorful. Feel free to experiment with any foods that fit into the latter categories and Create, Create! Here’s my version of a lighter, but very satisfying Tuscan dinner. Served with a side of grilled Italian sausage (if you’re not a Veggie) and caramelized butternut squash. Bellissima!


1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1/3 cup kalamata olives, halved, pitted

1 1/2 tablespoons drained capers, slightly crushed or whole

1 red roasted pepper, sliced thin

2 tablespoons fresh basil, sliced thin

1/2 pound spaghetti, linguini or angel hair

3 1/2 cups vegetable (or chicken if you’re not a Veg) broth

1 1/2 cups water

1/4 cup heavy whipping cream

3/4 cup Italian 4 cheese mix, shredded

salt & pepper to taste

Grated or shaved Parmesan cheese for…

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Capers: More Than Mere Adventures! When & Why to Use this Highly Under-rated Little Green Orb…

Originally posted on Once Upon a Spice:

Pickled Capers Pickled Capers

Capers are a tasty pungent additive or seasoning for many Italian, Mediterranean and French dishes. Many Foodies are simply crazy about the flavor that they impart. Caper berries are mainly olive green in color and are about the size of a small pea. Usually available in a pickled form, capers are an important commercial plant because almost all parts of the caper plant such as the flowers, buds, and leaves are used for medicinal and culinary purposes.

Caper Bush Caper Bush

Capers are one of the most popular ingredients in herbal teas. The bark leaves, and flower buds are used for treating various medical conditions from eye infections to arthritis; they are said to be a great body detoxifier as well.

Fresh Capers Fresh Capers

The color as well as the tangy, sour flavor of the caper is somewhat similar to that of green olives. Smaller caper berries are more aromatic than…

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