Loading... Please wait...

Sweetlife Blog

Apple Crisp Cookie Cups with Sweetlife Farm Burnt Caramel Sauce

My friend Mary Lynn found this recipe, and made it to rave reviews. It's definitely a keeper!*Apple Crisp Cookie Cups with Sweetlife Farm Burnt Caramel SauceINGREDIENTS 1 1/4 c. brown sugar (divided)3/4 c. granulated sugar (divided)2 sticks unsalted butter, softened (plus more for cooking apples)2 eggs1 tsp. vanilla1 1/4 c. all-purpose flour1 3/4 c. rolled oats1 [...]

Read More »


That summer veggie that just keeps on giving: Summer Squash Fritters

Turns out the squash fritters I made for dinner last night are pretty awesome reheated for breakfast as a base for farm fresh poached eggs...Ingredients8 cups shredded summer squash (a combo of yellow and green is pretty); no need to remove the skin before shredding2 jalapeños or 1/2 cup bell peppers, shredded1 onion, shredded1 cup [...]

Read More »


Art and Perception

Lately I’ve been ruminating about art. What is it? What is art for? Who makes it? What makes art ART? A science major in college, I never even had an art appreciation class, let alone training in art history or technique, and as a child was never exposed to the concept of art as a [...]

Read More »


Sunday Scones

Every Sunday, we brunch. An ease into the morning gives us space to appreciate our work and look forward to what is to come. With the summer weather showing itself, we decided to bake a scone that highlights our fragrant rosemary and sweet jam. We enjoyed these right out of the oven with scrambled eggs [...]

Read More »


Frosty Winter Thoughts

The new year has welcomed us with clear, frosty days, and caused us to relish snuggling up to a warm fire. In fact, we moved a little table in front of the fireplace on new year's eve, and enjoyed an intimate dinner for two right there. What a nice way to toast the wonderful year [...]

Read More »


Savory Spinach Bread Pudding

My friend Lynn asked the other day if I ever make savory bread pudding. I hadn't ever thought about it, but it sounded like a good idea. Usually when I have stale bread that I don't want to go to waste, I turn it into either bread crumbs or croutons and freeze them for later [...]

Read More »


Cocoa Local Mousse

Sweetlife Cocoa Local mixes make sublimely thick and rich tasting mugs of steaming hot cocoa. They perform equally well with full fat or non fat cow's milk, soy milk or coconut milk. We like to tart them up a bit for a winter adult dessert, and simply add a jigger of rum, whisky or brandy [...]

Read More »


Sunday Supper, Kitchen Slavery, Quince

Sweetlife Sunday Supper(make that supper with friends on Sunday, lunch on Monday and dinner on Tuesday)Eating well is a passion, but I'm not a slave to my kitchen. In fact, I can be pretty lazy about cooking. One good outcome evolved from a lifetime of doing it is that I am pretty good at making [...]

Read More »


Quince: an odd little minx of a fruit

So says Jessica Sanders, co-owner of Austin's Drink.Well.  She describes quince as having the texture of an under-ripe pear or apple, but smells like a pineapple or guava. Native to the Middle East, it's not so great eaten raw, but cooking "unlocks a deep flavor and tropical sweetness." In the October Issue of Imbibe Magazine (yes, there is [...]

Read More »


Starbread stuffed with Sweetlife Farm Burnt Caramel Sauce

The other day a random video caught my fancy, and cooking for houseguests became the perfect excuse to experiment. The video uses nutella as the sweet between layers of dough, but Bob hates nutella with a capital N, so I immediately thought about interesting substitutions for this eye-catching pastry. Turns out it is simple and [...]

Read More »