Guest Post by Blogger Cheri from The Watering Mouth.


If the video doesn’t work, please click this link below to view.  New at adding video to my blog and after many attempts I believe it will work but if not, wanted to give you a second option at viewing.

Hiii there, you lovely Knead to Cook reader, you!! My name is Cheri and on my food blog, The Watering Mouth, I often post videos about recipes or other neat tricks I’ve found along the way. And I absolutely love Robin and her blog, so when she asked me to guest post, I literally jumped at the chance! I thought you guys might like to see a cool video I just made, which is a tutorial about How to Make Ice Shot Glasses, so here you go! It’s quick and easy and it’s a great party trick! Check out the video here:

I originally saw this idea online while searching through the website, and I tweaked it a bit because I couldn’t find snow cone cups and thought it should be easier to make these! So I used materials that probably everyone has at home, or if not, that you can easily find at any nearby grocery store. You do need to plan ahead for this one, obviously, because there is ICE CREATION involved. Sounds fancy, doesn’t it??


And here are the directions, in case you like written instructions:


How to Make Ice Shot Glasses


1 3 oz bathroom cup

1 5 oz bathroom cup

2 pieces of tape

water, hot and cold




Fill the larger cup with cold water, just under 1/3 full.

Place the smaller cup inside the larger cup so it floats.

Tape over the tops of both cups, so they are flush and level with each other, in an x-formation.

Freeze the cups for several hours.

Remove the tape and discard.

Pour a small amount of hot water into the small cup, swish it around for 7 seconds, then quickly dump it out.

Carefully loosen and peel out the inner cup. Discard.

Peel open the larger cup and carefully peel it away, taking care not to smoosh your shot glass. Discard.

Refreeze the cup for 15 minutes to finish.

Pour alcohol and take a shot!



NOTE: Make sure the shot liquids you are using are at least fridge-cold before you pour them in, otherwise they will crack your ice shot glasses. Drink responsibly!


Feel free to subscribe to my YouTube channel to get more fun videos as I post them! Thanks so much for letting me in on your Knead to Cook fun and I hope to chat with you all again sometime! Thanks again Robin!!


Chicken Piccata.

Tonight we are celebrating our 16th wedding anniversary at home with our family before we go out of town.  I wanted to make a fun dinner that the entire family would enjoy.  My kids love lemon, I knew this would be a hit.  It’s funny, I haven’t made chicken picatta in so long.  This dinner is very easy to make and makes a great weeknight dish.  Perfect served with vegetables or over pasta.Ingredients

10 chicken tenders or you can use 4 chicken breasts
Salt and pepper to season
Olive oil (4 tablespoons- divided)
4 tablespoons of butter
All purpose flour (I used King Arthur’s)
Sea salt and freshly ground black pepper
1/2 cup of fresh lemon juice
1/2 cup of chicken stock
1 clove of garlic, minced
1/4 cup of rinsed capers
Sliced lemons


In a larger size skillet, heat 2 tablespoons of olive oil and 2 pats of butter over medium heat.

While that’s heating, season your chicken with the salt and pepper. Place your flour in a bowl.  Dredge your chicken on both sides and dust off.  Then place the chicken in the hot oil/butter.  Repeat.  Let cook for 4 minutes or so on each side.  Remove and place on a platter.  Once one batch of chicken is cooked, add 2 tbl of olive oil and 2 pats of butter back in the pan and repeat with the second batch of chicken.  Cook again, 4 minutes on each side or until golden brown.  Remove and set on a platter.

Into you plan, add the lemon juice, chicken stock, garlic and capers.  Bring to a boil and scrape down the brown bits on the bottom of the pan.  Let this reduce by half.  Add the chicken back to the pan and let heat throughly.  Remove and place the chicken on a platter and top with fresh lemon slices.


Almond and Pear Tart.


Today is my 16th wedding anniversary.  I won’t lie, my husband is the most wonderful, calm, loving and hysterical man I know.  He makes me a better person, hands down.  I thought I would whip up a lovely dinner to share with our family before we leave on our weekend getaway.  This was my dessert idea.  He loves fruit, is allergic to chocolate and I had some pears that were getting overly ripe.  This tart turned out beautifully.  I topped it with my caramel that I made a few days ago and I’m drooling already.


1 1/2 cups of raw almonds
1/2 cup of white sugar
Turbinado sugar or regular sugar for dusting
1/3 cup of all-purpose flour (I used King Arthur’s)
1/4 teaspoon salt
5 tablespoons of butter, melted
2 eggs
1/4 cup of almond milk (vanilla flavored)
3 large pears, cored and peeled
Lemon juice
1 teaspoon of almond extract


Spray your tart pan with the removable bottom with baking/flour spray and set aside.  Preheat the oven to 350 degrees.

In a food processor, blender or Vitamix, combine almonds and sugar together and blend until it resembles flour.  Add the flour and salt and blend again.  To a smaller bowl, add butter, milk and eggs.  Whisk and then pour into the flour mixture.  Blend again.

Thinly slice your pears and drizzle a bit of lemon juice over top to prevent browning.

Pour the mixture into your prepared pan.   Lay the pears over the top of the mixture in a fan pattern.  Place the tart pan on a cookie sheet and then into the oven.  Bake for 45-50 minutes or until lightly golden.  Remove and let cool.  Optional:  top with caramel sauce.


Caramel & Peanut Butter Chocolate Cups.

This week I made a fresh batch of caramel to satisfy my youngest daughter’s request for caramel apples.  I had some sitting in the fridge and thought it would be fun to do some caramel cups with it and then made some peanut butter cups for good measure.  These are super easy to make and everyone will just light up when they see them!


1 bag (10 ounces) of Ghirardelli 60% cacao bittersweet chocolate or semi sweet (depending on your preference)
1 teaspoon of canola oil
Mini cupcake papers (for your mini cupcake pan) OR use regular sized cupcake papers/cupcake/muffin pan
1/2 cup of peanut butter
1/4 cup of confectioners sugar
Caramel (fresh or store bought)  Click here for my caramel recipe.
Sea Salt


Okay your first step is to place your liners in your muffin tin.  Once all of the liners are in (this makes about 20 mini sized).  Set aside.

Heat your peanut butter in a microwave safe bowl.  Remove and add the powdered sugar.  This will firm up the peanut butter and make it a bit harder (more of a Reese’s cup pb texture).  Set this aside.

Melt your chocolate however you prefer.  I place a saucepan about 1/4 way filled with water that you place over a medium flame.  Over top of the saucepan I place a heat-safe bowl creating a double-boiler.  Once the water boils, I reduce the flame to low.  Make sure the water doesn’t touch the bowl you are melting the chocolate in.  Place the chocolate in the bowl and stir until melted.  Add the oil.

Spoon about a tablespoon of chocolate into the bottom of each cup.  Then take a spoon and smear the chocolate up the sides (not all the way) all around the paper liner.  This will create a nice side so that you don’t see the filling once the cups are done.  Then spoon a tiny amount (1/2 tsp or so)  of your caramel or your peanut butter mixture.  Fill each cup.  Then top each one with additional chocolate.  I topped the caramel cups with a dash of sea salt (optional).   Refrigerate or freeze for about 30 minutes or until firmed up.  Remove the paper liners and enjoy!  Store in a tupperware container.


My Crowded Kitchen Guest Post – Maple Pecan Cookies

Tiffany over at My Crowded Kitchen is one of those sweet, beautiful women that I consider myself so blessed to have met in what I call this crazy foodie universe.  She is crazy talented in the kitchen and with her food photos!  Her recipes have me swooning and drooling all at the same time!  I’m so blessed to surround myself with amazingly talented friends that I just adore!  Check her out on Facebook by clicking here.  You will fall in love with her sweetness from the first click!  I promise.

Thanks Tiffany for guest blogging for me today.  I’m eternally grateful.  ~Robin oxoxo


This is an extra special post. I am guest posting for Robin, over at Knead To Cook today and these babies are what I shared with her readers. If you get a chance head on over and say hi to Robin. She’s awesome and just as sweet as pie!

We are now at day three and still holdin’ strong with our cookie extravaganza this week on MCK.  This cookie screams fall with it’s mapley, (is that a word?! It is today! ;) ) flavor, bits of pecans, drizzled with chocolate and topped with more nuts. It has a super soft texture and absolutely delicious if you like maple, nuts and chocolate.

I’m sending out cookie packages this week to family and close friends. I can’t stand it any longer. Don’t get me wrong, they’re delicious if I may say, but I’ve had cookies for breakfast, cookies for lunch and cookies for dessert. I’m trying to be good, but I can’t seem to with all these cookies in my face. I started freezing them to get them away from me. I figured I’d spread the love elsewhere instead of spreading it to parts of my body that don’t need any more luuuv. ;) Have a funtastic day! Pecan Cookies

Author: Tiffany at My Crowded Kitchen.Com
Recipe type: Cookie
Serves: Approx. 2 dozen


  • 1 cup butter, room temp.
  • 1 cup light brown sugar
  • 1 teaspoon maple extract
  • 2 large eggs
  • 2¼ cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped pecans + more for sprinkling tops of cookies
  • white & dark chocolate, melted for drizzling cookies
Prep time
Cook time

Total time
27 mins

  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, cream butter, brown sugar and maple extract.
  3. Sift together flour, baking powder and salt.
  4. Slowly stir in flour mixture to creamed mixture, blend.
  5. Next stir in chopped pecans.
  6. Shape cookie dough into 1 – 1½ inch balls and place 2 inches apart on a baking sheet. Bake at 350 for 10-12 minutes, no longer than 12 minutes. Remove cookies from oven and let set on baking sheet for at least two minutes before transferring to a cooling rack.
  7. Once cookies are cooled completely, melt white and dark chocolate, drizzle the tops of cookies with dark chocolate, sprinkle with nuts and drizzle with white chocolate. Top with more nuts. Let chocolate set before serving or do what I did, I didn’t wait!

Sea Salt Caramel Sauce.

Okay I don’t know about you, but one of my hand’s down weaknesses… sea salt caramel. I could eat my body weight in it if I had to.  In fact when I made this, I knew it was nuclear hot and I still put a spoon in my mouth to try it!  Ha ha!  Lunatic, yes, I know!


1 cup of sugar
1/2 cup of water
6 tablespoons of butter
1/2 cup of heavy whipping cream
Sea Salt


Okay, first step first.  Collect all of your ingredients and place them right next to your stove.

In a heavy stock pot (3 quarts or so), add your water and sugar over a medium-high flame.  More so to the higher side of the flame.  Whisk until the sugar melts and the mixture starts to boil. This takes a few minutes due to the water having to evaporate.  Once it boils, stop whisking and literally stand there and watch it.  The sugar mixture will turn amber – once a medium golden amber color, add the butter (it will bubble up so be mindful) and whisk until it melts.  Once the butter has melted, remove from the flame.  Add the cream and again, be mindful this mixture will foam up again.  Whisk until the caramel looks smooth and creamy – 30 seconds or so.  Let the sauce settle for 2 minutes.  Sprinkle with sea salt and then pour into a glass jar that you can seal with a lid once the mixture has cooled.  Avoid dipping a spoon into this molten lava mixture or you may fry your tongue!  I speak from which I know.  Ha ha.



Quinoa & Veggie Stuffed Acorn Squash.

Tuesdays are my farmer’s market day.  I couldn’t resist these sweet little white acorn squash today.  I snatched those up with several other veggies and concocted this sweet recipe.  Perfect prepare-ahead-of-time recipe makes this a perfect weeknight favorite.


1 cup of cooked quinoa
3 acorn squash (green or white)
1 cucumber, diced
1 carrot (I used a rainbow purple carrot), diced
1/4 cup of cilantro leaves, chopped
2 green onions, chopped
1/4 cup of a better quality balsamic vinegar
2 tablespoons of olive oil (better quality)
1 teaspoon ground cumin
Salt and Pepper to taste

Combine all of the ingredients and refrigerate for at least one hour.


Preheat the oven to 425 degrees.  Line your roasting pan with foil or a Silpat baking sheet. Set aside.

Slice the squash in half and remove the seeds and clean out the loose flesh.  Drizzle with olive oil, salt and pepper.  Place skin side down and roast for 30 minutes or until fork tender.  Remove and let cool on the counter.  Stuff with the filling and serve.  Drizzle with additional balsamic if necessary.  Adjust spices.  Serve at room temperature.  Enjoy!


Outta the Ballpark BBQ Sauce Pork Tenderloin.

I just received my winning bottle of Outta the Ballpark BBQ sauce and I was so excited to try it.  Totally healthy bbq just sounded perfect to me!  No GMO’s, gluten-free and no high fructose corn syrup.  Sounds like perfection in a bottle… and yes, it was!  This delicious sauce is available at Whole Foods markets and over at my favorite gourmet website  

So here’s how I used it.  I marinaded my pork tenderloins in about 1/3 of the sauce for about 3-4 hours.   Then cooked it on a hot grill and based it with additional sauce.  Cook until no longer pink and remove from the grill.  Tent with foil and let rest for 10 minutes to let the juices return back into the meat.  Slice and serve. I’m a huge fan of this sauce and you will too!







Pineapple Orange Chobani Smoothies.

Another Monday, another smoothie flavor for my sweet girls after-school snacking.  Today I went with a pineapple orange blend with some added Cho for protein!  These were gone in less than a minute flat!  Guess that’s a success in their books.


2 cups of fresh pineapple
2 oranges, peeled
1/3 cup of Chobani vanilla yogurt
1 scoop Whey protein powder
1 banana
8 ice cubes
1 cup of vanilla almond milk


Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy.



Pumpkin Turkey Chili.

My pumpkin kick continues.  Fall is here that gives me free reign to start making delicious chili and I couldn’t be happier.  This is a healthy option to traditional beef chili but if thats all you have on hand, feel free to use it.  I always encourage you to use what you have on hand or what your family loves to eat.


2 tsp of olive oil
1 lb lean ground organic turkey (I used 94% lean)
1 medium onion, chopped
1 bell pepper, chopped (whatever color you have on hand)
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans (low sodium)
1 – 28 oz can of chopped or crushed tomatoes
2 cups of pumpkin puree
1 tablespoon of tomato paste
1/4 c of water
1 tsp of chili powder (I used a chipotle chili pepper)
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional:  I throw in one jalapeño chopped with seeds.

Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped
Diced avocado
Chobani non fat plain yogurt (lower calorie and protein-packed option over sour cream)

In a large Dutch oven, heat the olive oil.  Once hot, add the onions, peppers and ground turkey.  Cook until no longer pink.  Add the garlic & the remaining ingredients.  Bring to a boil.  Turn down, cover and let simmer for 1-6 hours.  Stirring, of course, occasionally.

The spoon was made for me by Carrie.  Here is the link to her Etsy page :)