I received a Cutluxe Santoku kife to review. I am under no further obligation or received additional compensation. All opinions are my own.
Cutluxe Crafts Exceptional Knives at an Affordable Price
I always wanted a Santoku style knife for home use. The flat blade makes cutting and chopping much easier than with a chef’s knife that uses a “rocking” motion. It’s easier on my wrist.
Recently I received an offer to give one a test ride from Cutluxe.
From the company: Cutluxe crafts ergonomic knives from premium-grade steel that ensure the best quality and refinement. While other brands are busy inventing all sorts of high-tech kitchen gadgets, Cutluxe pursues the perfection of the original and most essential kitchen tool. Every kitchen already has a smart multitool for cutting, slicing, and chopping finely and coarsely; it’s called a knife. Cutluxe is focused on making the best possible knives at the best possible price.
I put that claim to the test.
Cutluxe Santoku knife is well balanced, easy to handle and slices easily through textures like raw bacon as well as it slices tough skins like navel oranges.
Pumpkin Crepes serve creamy pumpkin cream cheese filling wrapped in a tender crepe. A great fall treat for breakfast or dessert. Enjoy this recipe and more pumpkin ideas below for #PumpkinWeek !
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Fall and pumpkin go hand in hand on my flavor list. Pumpkin pie always pleases, but sometimes I need a little more.
This simple crepe dessert adds a touch of elegance to any meal. It’s also easy to make.
Mastering making crepes is easier than it looks. Make sure your crepe batter is thin enough to swirl in a hot nonstick pan. Gently turn the pan and let the batter flow to cover the bottom and a bit up the sides. The batter fries fast, about 1 to 2 minutes on the first side. A quick flip with a spatula and about 30 seconds to a minute on the other side. brown a bit longer over lower heat if you like but not too long or crepe will be tough.
I add the cream cheese filling and fold over and lightly press with my fingers. A warm crepe should stay closed. You can secure it with a pick if you like.
Cinnamon and sugar, maple syrup, toasted walnut pieces are all great toppings!
Cream together cream cheese, pumpkin, 1/4 cup powdered sugar, 1/2 teaspoon cinnamon, ginger. Refrigerate to set up, about 30 minutes.
crepes
Place all ingredients in a blender. Pulse just until mixed, about 10 to 12 seconds. Rest for about 30 minutes before frying.
Lightly spray a small nonstick fry pan with cooking spray. Heat pan over medium heat until hot. Add 1/4 cup batter, swirl lightly to cover pan bottom. Cook about 1 to 2 minutes per side until thoroughly cooked and golden brown. Wrap cooked crepes in a clean warm towel to keep warm.
Divide filling between crepes, gently fold over. Top with remaining powdered sugar, cinnamon, or maple syrup and toasted walnuts if desired.
Pumpkin Crème Brûlée serves creamy pumpkin custard topped with a crunchy sugar crust. A great way to kick off fall and #PumpkinWeek!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
I got my first taste of making Crème Brûlée last year. It was a bit intimidating at first. Make the custard, strain it, get it to the right thickness and a crispy crust. It’s not as hard as it sounds!
But let’s say that maybe you don’t want to fuss with a dessert. Pumpkin Crème Brûlée is for you.
By using pumpkin puree, you get to skip the straining and blending! Easy custard and you still get to use a torch. Ha!
I like to add a sprinkle of toasted walnuts, grated ginger, cinnamon and orange zest as garnish. Just a bit more fall, Y’all!
In a medium-sized saucepan over medium heat, bring cream and pumpkin to a simmer, stirring often. Cook for about 1 minute. Remove from heat and stir in vanilla and cinnamon. Allow mixture to steep for about 30 minutes at room temperature to infuse flavors.
In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just long enough to brown. Crust will harden as it cools.
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in our recipe creations that we will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. We received no further compensation.
Chestnut Pesto Brussels Sprouts bring healthy fats, fiber, and antioxidants to your table. Chestnuts and Brussels Sprouts are also both high in vitamin C. This purple variety adds color as well as traditional flavor.
I love roasted chestnuts so I was interested in trying a steamed version. Steamed chestnuts are ready to eat, no fussing with shells. Slightly sweet meat that’s firm enough to add to salads and sides.
I’ll be adding these chestnuts to upcoming holiday dishes! Here’s a direct link to learn more about these chestnuts.
Purple varieties of vegetables appeared in my local grocery stores more and more over the years. The best way to retain that vibrant color is to roast these vegetables. Sometimes boiling drains the color depending on the veggie. Not so with these purple Brussels Sprouts, they keep their color after cooking. Learn more about this purple variety from Melissa’s Produce, here.
Thanks Melissa’s Produce for being delicious Fall Flavors Event Sponsors for this dish!
Don’t forget to scroll down and enter for a chance to win their generous giveaway! Here are the prizes!
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value
Prize 5: A selection of six flavors of Oat Crackers from Nairn’s
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value
1/2poundBrussels Sprouts, cut in half I used Melissa's purple Brussels Sprouts
pesto
1cupfresh basil leaves
1cupcooked chestnuts I used Melissa's
2clovesgarlic
1/2cupparmesan cheese
1/4cupolive oil plus 1 tablespoon oil to coat baking sheet
salt and pepper to taste
Instructions
Place basil and garlic in a food processor. Grind into small pieces. Add chestnuts and cheese , salt and pepper and grind into thick paste. Slowly drizzle in olive oil to form smooth pesto.
Preheat oven to 350 degrees. Drizzle baking sheet with oil. Toss cut Brussels Sprouts in half of the pesto mixture and spread out in a single layer on prepared sheet.
Bake Brussels Sprouts for about 10 minutes, turn over sprouts and add remaining pesto. Continue roasting until sprouts are soft and golden brown, about 10 minutes. Turn as needed to prevent burning.
Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
