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Home Made Pumpkin Pie

Thursday, 16 December 2010 13:12 Written by Doug Rohde

Its definitely that time of year. The days are shorter, the air is colder, and the desserts are better! That is why my wife and I decided to make our first, and quickly after second third and fourth, home made pumpkin pies. Everything is from scratch, even having to save a pumpkin from carving, and bake it instead. This tastes 100x better than any of those frozen or overly processed and preserved pies you will find at your local grocery store. I highly recommend baking this pie and bringing it to your Christmas party.


Doug’s Glögg

Wednesday, 15 December 2010 10:26 Written by Doug Rohde

Doug’s Glögg. Not only have I named this delicious, and very strong, drink after me. But I have even started making labels and handing it out around the holidays. Glögg is a heated mulled wine. It is a mixture of port wines, some Brandy, spices, and some sugar. When its a cold fall or winter night and you need something to warm you up, this drink truly delivers. I highly recommend you give it a try.

Cinnamon Sugar Donut Muffin

Friday, 24 September 2010 09:54 Written by John

On our road trip from Seattle to California we made a lot of detours to local bakeries and donut shops. One bakery we made a point to visit was the Downtown Bakery and Creamery in Healdsburg, California. Healdsberg is a quaint little town 70 miles north of San Francisco filled with little shops and restaurants, I highly recommend a visit if your ever in the area. We heard about Downtown Bakery's donut muffin from Food Networks "The Best Thing I Ever Ate - Snack Attack" show. Candace Nelson the founder of Sprinkles Cupcakes loved their donut muffin so much, she created a cupcake in tribute to the donut muffin. The Sprinkles version is basically a cupcake with cinnamon sugar, not exactly the same thing. Personally, I would like to eat the donut muffin whenever I want without having to drive over 400 miles to Healdsberg and Sprinkles isn't going to cut it, especially at $3.25 a cupcake. Luckily my wife found a recipe in The Pioneer Woman Cookbook for a French Breakfast Puff, which is exactly the same thing as the donut muffin. The only change I made to the recipe was to add a little bit more cinnamon.

Donut Muffin

Not So Mongolian Beef

Tuesday, 14 September 2010 13:57 Written by John

Mongolian Beef has no connection with traditional Mongolian cuisines but that doesn't stop us from eating this Chinese-American creation. The term Mongolian is meant to imply the food is "exotic". Nevertheless, the dish is tasty and very simple to re-create at home. You may have a harder time convincing your family it's not take out. Now consider this our version of Mongolian Beef, if you are a purist omit the vegetables and add chopped green onions at the end.

Day 2 - MvsK Food Tour: Seattle

Tuesday, 10 August 2010 11:31 Written by John

Day 2 of the Seattle Food Review

Breakfast: Uptown Espresso
Lunch: Serious Pie
Dinner: Dick's Drive-In
Late Night Snack: Pagliacci Pizza

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