Thursday, October 8, 2015

Candy Corn Butter

The Live Oak Library has a recipe swap meet the first Tuesday of the month and we got back just in time for me to share this recipe with the ladies.


There were a few new people and I didn't get to take photos of all the special Halloween food but I can tell you it was really good!

Candy corn is Halloween to me. I adapted this recipe from
Savvy Naturalista.


1 1/2 cups candy corn

2 cups peanut butter

1 tablespoon canola oil


Place the candy corn on a cookie sheet . I placed aluminium foil on the cookie sheet which has non stick spray on it. Place in a preheated 350 degree oven for 2-3 minutes. Watch carefully! You do not not the candy corn to totally melt, just soften it. Once soften add to food processor and blend.

Once blended it will look like a lump- add the peanut butter, 1/2 cup at a time to the food processor and combine until smooth.

If you want it smoother add the canola oil.

Next time I'm going to add in crushed chocolate covered pretzels. Super YUM!

Wednesday, October 7, 2015

Sniffer and Tinni

 Tinni lives in Norway with his owner Torgeir Berge, a photographer. 

While walking in the woods Tinni met Sniffer- a red fox. The dog and the fox didn't know they are suppose to be enemies. They are now BFF's!

Check out this wonderful page to see the photos and hope you  watch the video.

Tuesday, October 6, 2015

Chris's Healthy Pumpkin "Ice Cream"

I saw this recipe on Cooking With Carlee and knew I had to try it.

Carlee's cousin Chris shared this recipe and it's SO good!


4 large very ripe bananas, frozen
1/2 cup pumpkin puree
1-2 tsp honey


 Blend together the frozen bananas and pumpkin in a food processor until smooth and creamy. 

Slowly add in honey and blend until you get the level of sweetness you would like.

 Freeze two to three hours.

After taken out of freezer let it sit on the counter a few minutes to soften before using your scoop

Saturday, October 3, 2015


Every morning I start my day watching the Ocean Cam

I saw this on reddit and love the waves but the thought of being on a boat would not appeal to me. I figured with the hurricane Joaquin in the Atlantic it was a good time to add this post. 

Friday, October 2, 2015


                                                                            Shark ( it's fake)

Montauk is 25 miles from our house. We loved going in the fall when all the summer people leave. 

Additional Photos.

Hope you enjoyed seeing a small part of the area I live and  love.

Thursday, October 1, 2015

Sagaponack Corn Pudding

Ina Garten has a home in Bridgehampton. Sagaponack has great little farm stands which Ina is very fond of.

Recipe is from Ina's cookbook Barefoot Contessa Family Style, which is now in the hands of one of friends.


1/4 pound (1 stick) unsalted butter 
5 cups fresh corn kernels cut off the cob (6 to 8 ears) 
1 cup chopped yellow onion (1 onion) 
4 extra-large eggs 
1 cup milk 
1 cup half-and-half 
1/2 cup yellow cornmeal 
1 cup ricotta cheese 
3 tablespoons chopped fresh basil leaves 
1 tablespoon sugar 
1 tablespoon kosher salt 
3/4 teaspoon freshly ground black pepper 
3/4 cup (6 ounces) grated extra-sharp Cheddar, plus extra to sprinkle on top 


Preheat the oven to 375 degrees. Grease the inside of an 8- to 10-cup baking dish. 

Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly. 

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated Cheddar. 

Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.