sacramento connect » Food & Wine sacramento blogs & community news around sacramento california Wed, 26 Nov 2014 20:40:12 +0000 en-US hourly 1 Celebrate Thanksgiving with Sweet Potato Latkes and Beaujolais Nouveau! Wed, 26 Nov 2014 20:40:12 +0000 ]]> 0 FoodWineArt magazine dines out in New York Wed, 26 Nov 2014 18:11:33 +0000 0 Why buy a Keurig coffee maker? Wed, 26 Nov 2014 16:00:00 +0000 It always surprises me when I see that someone who is a coffee lover doesn’t have a Keurig coffee brewer yet. What are you waiting for? I’ll admit, I was hesitant to make the jump into the Keurig world. My parents had one and I loved it, but I just couldn’t bring myself to get one for […]

The post Why buy a Keurig coffee maker? appeared first on Chronicles of Nothing.

]]> 0
Wild & Scenic Film Festival tickets on sale December 1 Wed, 26 Nov 2014 13:53:20 +0000 0 The BEST Gingerbread Cookie Sticks Wed, 26 Nov 2014 11:00:47 +0000 Hands down, this is my favorite Gingerbread Cookie recipe of all time. I love my new way of serving it: cut into cookie sticks and topped with candy or white chocolate. Good luck eating just one, my friends! Do you have cookie recipes you make over and over again? I used to…then I started this […]

The post The BEST Gingerbread Cookie Sticks appeared first on Crazy for Crust.

]]> 0
Seeking Meat for the Holidays? Try Your Local Farmers Market Tue, 25 Nov 2014 23:55:54 +0000 0 Old Soul Co.’s “The Sauce” Debuts This Month Tue, 25 Nov 2014 23:55:00 +0000 0 Try It: Hock Farm Tue, 25 Nov 2014 23:53:00 +0000 0 Our magazine visits the Delegates Dining Room at the UN Tue, 25 Nov 2014 21:45:15 +0000 0 Happy Hour at Plan B Cafe Tue, 25 Nov 2014 16:30:00 +0000 ]]> 0 Chicken & Cranberry Sweet Potato Skins Tue, 25 Nov 2014 07:49:02 +0000 {continue reading}]]> 0 Dining News: Iron Horse Tavern Coming to R & 15th in April 2015 Tue, 25 Nov 2014 06:23:23 +0000 0 It’s not worth it to drive Lyft and Uber in Sacramento Mon, 24 Nov 2014 20:38:00 +0000 0 What’s New? A World of Good Tastes! A Classroom Cooking Manual Mon, 24 Nov 2014 18:30:19 +0000 Continue reading ]]> 0 Cranberry Omlette – An Unlikely But Delicious Breakfast Mon, 24 Nov 2014 15:40:58 +0000 Hybrid Rasta Mama

Have you heard the news about cranberries? Cranberries contain a powerful cocktail of protective phytonutrients, plant chemicals that contain protective, disease-preventing compounds (flavonoids and phenolic acids) that act as antioxidants in the body. Cranberry extracts have been shown to inhibit the growth of oral, colon, and prostate cancer cells, in addition to inducing cell death ... Keep Reading! You Know You Want To!

Cranberry Omlette – An Unlikely But Delicious Breakfast

]]> 0
“Magical Memories” at Resort at Squaw Creek Mon, 24 Nov 2014 15:02:31 +0000 0 Chocolate Peanut Butter Truffle Cookies Mon, 24 Nov 2014 11:00:04 +0000 Can you believe it’s been over a month since I shared a peanut butter cookie recipe? That’s, like, a record. To make it up to you, I’m posting something that’s going to blow your mind. Thanks to Skippy Peanut Butter, I’m introducing you to a Chocolate Peanut Butter Truffle Cookie: a chocolate peanut butter cookie filled […]

The post Chocolate Peanut Butter Truffle Cookies appeared first on Crazy for Crust.

]]> 0
Cream Mon, 24 Nov 2014 08:02:00 +0000 0 Dining News: Empress Tavern ‘Should be Finished in January’ Mon, 24 Nov 2014 06:45:35 +0000 0 Malty Chocolate Beer Cupcakes Mon, 24 Nov 2014 06:42:24 +0000 {continue reading}]]> 0 Cranberry & Blueberry Hand Pies Mon, 24 Nov 2014 03:44:36 +0000 0 Pumpkin Bourbon Fudge Brownies Sun, 23 Nov 2014 23:41:00 +0000

 Already, this autumn season has been a fantastic reminder of how much greater life is if you choose to stop and look around, take in each moment and live in the present, spend as much time as possible around those who's company you enjoy, and do what makes you most happy.

 We have had the privilege  of getting to visit with old and new company, share in the joy of new life and the celebrating of another year gone by. Being close enough to good family and friends that spontaneous visits are possible with little planning, and being surrounded with company that only lifts us higher.

 In addition, as I mentioned in previous posts about  hand letter writing with new penpals and  being part of communities of talented and inspiring creatives, inspiration has been ever-present, especially with the holidays around the corner!

 That said, these fudgy brownies, or brownie fudge squares-or whatever you choose to call them once you try their irresistible texture-are full of rich chocolate flavor with undertones of toasty Bourbon, festive pumpkin, and notes of warm spices.

 A spirited dessert to offer up to family and friends as we gather to celebrate the beginning of the holiday season...

Bourbon Pumpkin Brownie Fudge
makes one 8x8" pan

-2 Tablespoons ground flax
-1/2 cup pumpkin puree
-1 can black beans, thoroughly rinsed and drained
-1/4 cup coconut oil
-1/2 cup coconut sugar
-1/3 cup cocoa or cacao powder
-1 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon sea salt
-1 Tablespoon pure vanilla
-3 Tablespoons Bourbon
-1/2 cup chocolate chips

1. Preheat oven to 350F an line 8x8 pan with parchment paper.
2. Combine ground flax and pumpkin, set aside to thicken.
3. Process black beans, coconut oil, coconut sugar, and flax/pumpkin mixture. Process until completely smooth. 
4. Add cocoa powder, baking powder, cinnamon, nutmeg, salt, vanilla, and Bourbon, process until smooth. Stir in chocolate chips. Pour into prepared pan.
5. Bake in preheated oven 45-50 minutes or until set. They will be very doughy in the middle, you can place them in the refrigerator to firm up a bit or let them sit at room temperature to cool before cutting into them.

You may sprinkle cinnamon and nutmeg on top once cool for garnish and for additional spice.
They taste marvelous topped with vanilla bean ice cream.
optional substitutions...
-pumpkin puree: butternut squash puree, applesauce
-coconut oil: coconut butter
-coconut sugar: white or brown sugar
-Bourbon: other whiskey or substitute milk of choice (you can use part Bourbon and part milk if you want a more mild Bourbon flavor)

Mangia! Mangia!

]]> 0
……annoying little critters aren’t they? Sun, 23 Nov 2014 16:50:00 +0000 0 Eggnog Cinnamon Rolls Sun, 23 Nov 2014 11:00:27 +0000 Because when you love eggnog, you need to put it in all the things. Like Eggnog Cinnamon Rolls: eggnog in the dough and in the glaze. Time to get eggnoggy up in here! I really love Amazon Prime, and kind of in a sadistic way. I kind of want to see how many times the UPS […]

The post Eggnog Cinnamon Rolls appeared first on Crazy for Crust.

]]> 0
Gluten Free Menu Shines at Siino’s Pizza, Pasta and Grill in Lincoln Sun, 23 Nov 2014 04:43:08 +0000 ]]> 0 Artisans Festival is November 28-29 at Miners Foundry Sat, 22 Nov 2014 13:19:30 +0000 0 Crust and Crumbs 18 {Giveaway + Holiday Roundup} Sat, 22 Nov 2014 09:00:44 +0000 Happy Saturday! Me again! {To enter to WIN over $600 in products from Le Cruset and more, scroll down to #11. To get some great holiday ideas, scroll down to #12.} Can you believe Thanksgiving is next week??? OH EM GEE. Want to know what’s been happening with me? Of course you do. 1. It’s finally […]

The post Crust and Crumbs 18 {Giveaway + Holiday Roundup} appeared first on Crazy for Crust.

]]> 0
Peppermint Hot Chocolate Cookies Sat, 22 Nov 2014 08:31:38 +0000 {continue reading}]]> 0 Pumpkin Bread with Chipotle Cranberries Sat, 22 Nov 2014 00:53:00 +0000 0 The Flavors of Levi’s Stadium Fri, 21 Nov 2014 23:28:42 +0000 0 Pumpkin Pie in a Pumpkin Fri, 21 Nov 2014 21:01:23 +0000 I love pumpkin pie, but I never make it or buy it, because I have one of those rare families that doesn’t really like pumpkin pie. One year early on, I made the mistake of getting a pumpkin pie, and I ended up eating all of it myself. The family choice has been blueberry pie at Thanksgiving, for the past 2 decades. My blueberry pie is killer, but in the fall, I really yearn for a piece of pumpkin pie. Sugar Pie Pumpkins have been all over the place these past couple of months, and are known for being sweeter, less watery, and less fibrous than other types of pumpkins. I’ve discovered that they are the perfect size for making a small pumpkin pie! And making a pie without a bottom crust means that I can eat more of it! =) Most sugar pie range 6″ to 8″ in diameter. I like to use the smaller ones. This one was only 5-1/2″ wide. Slice off the top third of the pumpkin. Clean and rinse out the seeds and fibers from the body and the cap. Bake the bottom and the top at 350 degrees for approximately 30 minutes, until the flesh is […] ]]> 0 French Apple Cake Fri, 21 Nov 2014 14:09:37 +0000 Continue reading ]]> 0 Peppermint Ganache Pie Fri, 21 Nov 2014 11:00:23 +0000 There are only 6 ingredients in this pie, and it comes together in no time. Oh, and did I mention that it’s an Oreo crust full of chocolate ganache flavored with peppermint? Yeah, this Peppermint Ganache Pie is pretty much the perfect pie for your holiday table. Why is it that green mint can be eaten all […]

The post Peppermint Ganache Pie appeared first on Crazy for Crust.

]]> 0
Dining News: Vic’s Cafe Plans to Serve Beer and Wine in New Year Fri, 21 Nov 2014 05:15:00 +0000 0 Nevada County Fairgrounds CEO Sandy Woods inducted into Western Fairs Association’s Hall of Fame Fri, 21 Nov 2014 00:57:31 +0000 0 Mushroom Lasagna Thu, 20 Nov 2014 20:34:00 +0000

Is everyone ready for Thanksgiving? I'm definitely not.  Growing up as an only child in a family that wasn't super gung-ho over celebrating holidays; I feel a bit overwhelmed during the holiday season since I started dating Mr.S.  He has a big family that's really nice, but the holidays always feel a bit chaotic to me when I'm there.  There's a lot of people in his house during Thanksgiving and Xmas, a lot of noise and kids running amuck.  Up until this year, I could skip events and just duck home to the cottage if I needed a breather but now that I live with Mr.S I'm not quite sure how I'm going to handle it all.  I think the panic of the holidays must have already started to show a little on my face because Mr. S suggested we get out of town for a night. So the day after Thanksgiving we're going to duck out and decompress. I'm looking forward to it. ☺

How do you all deal with the holiday frenzy? Got any tried and true tips?

In the meantime, if you get tired of turkey and ham, give this delicious mushroom lasagna recipe by the folks at Sunset Magazine a shot.  My friend Michelle made it for book club and it was so insanely good that I had to ask her for the recipe. I just made it again this weekend. Mr.S and I had half and I brought half to a friend that just had a baby.  It has a wonderful earthy taste balanced by a  béchamel sauce that's not overwhelming. Also it can prepared ahead of time which makes it a holiday time-saving gem!

Mushroom and Fresh Herb Lasagna


12 no-boil lasagna noodles (1/2 lb.)
1 qt. milk  (I used 2%)
1/2 cup unsalted butter
1/2 cup flour
1 1/2 tsp. kosher salt
1/2 tsp. pepper
1/2 teaspoon nutmeg
3 garlic cloves, minced
3 tablespoons chopped parsley, divided
1 tablespoon chopped fresh thyme leaves, divided
3 tbsp. olive oil, divided
2 medium leeks, sliced into thin rings
1 1/2 pounds portabella mushrooms, sliced
1/2 pound shiitake mushrooms, stemmed and sliced
1 cup finely shredded Parmesan cheese
1 cup plus 2 tbsp. coarsely shredded Asiago cheese


1. Soften noodles in a pan of very hot water while you prep the other ingredients.
2. Make béchamel (white sauce): Bring milk to a simmer in a saucepan and remove from heat. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, until slightly darkened, 2 minutes. Whisk milk into flour mixture all at once and whisk until smooth. Add 1 1/2 tsp. salt, 1/2 tsp. pepper, and the nutmeg. Sauce should be thick enough to coat a spoon; if it isn't, cook over medium-low heat, stirring, until thickened, 2 to 3 minutes. Remove from heat and stir in garlic, 2 tbsp. parsley, and 1/2 tbsp. thyme. Keep covered.
3. Preheat oven to 375°. Heat a deep, wide pot over medium-high heat 2 minutes. Swirl in 1 tbsp. oil and add leeks. Cook until tender but not browned, 3 to 4 minutes, stirring occasionally. Scoop leeks into a bowl and set aside.
4. Swirl 2 tbsp. oil into pot. Add mushrooms, season lightly with salt and pepper, and cook over medium heat, covered, until mushrooms are tender and beginning to release juices, about 5 minutes. Uncover and cook until edges start to brown. Stir in leeks and remaining 1/2 tbsp. thyme. Remove from heat.
5. Mix Parmesan with Asiago.
6. Assemble lasagna: Oil a 9- by 13-in. baking dish. Spread a few spoonfuls of béchamel over bottom. Arrange 3 noodles crosswise in dish, then spoon on about 1/2 cup béchamel, followed by a third of the mushrooms and 1/3 cup cheeses. Repeat layers twice more. Top with a final layer of noodles and béchamel, and sprinkle with remaining cheese.
7. Bake lasagna until browned and bubbling, about 45 minutes. Sprinkle with remaining 1 tbsp. parsley and let sit at least 15 minutes before slicing.
* Make ahead: Through step 6, 1 day, chilled, or up to 3 months, frozen. Let chilled lasagna sit at room temperature 1 hour before baking. Frozen lasagna can either be thawed in the refrigerator overnight and then baked, or baked straight from the freezer for 1 3/4 hours (cover for first hour).
* Dried shiitakes will work in this recipe too. Just rinse them in cold water several time, then place them in a bowl with boiling water for 30 minutes. Drain the water off, slice of the stems and use.
]]> 0
Green Bean Hamburger Casserole: #Recipe Thu, 20 Nov 2014 12:00:05 +0000 Glynis Jolly  @Speculations Impressed is once again showcasing one of her family recipes. This Green Bean Hamburger Casserole recipe goes well with this time of year as a potential Thanksgiving Day recipe. Take it away, Glynis.

I want to thank Susan for having me on her blog as a guest writer/blogger.  I’m enjoying the change that this monthly [...]

The post Green Bean Hamburger Casserole: #Recipe appeared first on Finding Our Way Now.

]]> 0
Maple Sweet Potato Casserole Thu, 20 Nov 2014 09:13:44 +0000 {continue reading}]]> 0 FREE PIZZA! Wed, 19 Nov 2014 23:34:38 +0000 0 This Cranberry Gingerbread Is A Must Bake This Holiday Season Wed, 19 Nov 2014 16:00:19 +0000 Hybrid Rasta Mama

Show of hands. Who here has tried cranberry and gingerbread rolled into one delicious somewhat sweet, somewhat spicy, somewhat tart treat? Oh, you haven’t? Well then…let’s change that right now! This creation was completely accidental. My daughter was helping me in the kitchen and spices just started flowing into the bowl. When I tried the ... Keep Reading! You Know You Want To!

This Cranberry Gingerbread Is A Must Bake This Holiday Season

]]> 0