Homemade Coffee / Cocoa Syrups – It’s so simple….syrup that is!


Go to any coffee shop on a given day and what will you find on the menu of coffee offerings? Flavored coffee. Salted caramel, white chocolate mocha, candy cane machiatto, etc. Heck, look at the hype every fall when Starbucks releases their pumpkin spice latte. You’d think it was the best think since, well, sliced pumpkin pie. In reality though, all those yummy sounding flavors are just artificially flavored syrup added to coffee. Add a catchy name like snickerdoodle or coconut almond truffle, and it makes you really want one doesn’t it? Well, guess what? We are here to tell you that you can make your own syrups and you’ll know what’s in them, where they are made and they will be better for you at the same time.

Coffee syrups are really just simple syrups. What is simple syrup? Exactly that, simple. It is half granulated sugar and half water, cooked until the sugar melts into the water. Basically sweet water. Simple right? This simple syrup is used in coffee syrups, coffee creamers, flavorings for mixed drinks, ice cream toppings, and many other store bought products. Just look at the ingredient list. If the first two ingredients are sugar and water, chances are it’s a simple syrup base. Well, while creating the hot cocoa party and trying to come up with ideas for how to jazz it up, Jena threw out flavored syrups as an idea. After a little research on The Google, which is jokingly what I call it now thanks to a dear friend of mine, I decided to give it a whirl. Think about it. If syrups are the base for creamers and both are used extensively to make awesome tasting flavors, why not spruce up other beverages this way? Why only flavor coffee? Why stop at all. Coffee, tea, hot cocoa, egg nog, Apple cider, martinis, shakes, floats, sundaes or just plain milk could be jazzed up using a homemade syrup. I must say, it is kind of fun to bring out bottles of homemade coffee syrups or creamers when friends come over for coffee clutch, and say “these are some homemade creamers I whipped up for you”.


When starting the process of making our own syrups, the one thing that needed to be changed was the ingredients. simple syrup is usually made with granulated sugar and water. For ours, we decided to use raw, unrefined and coconut palm sugar to make them a little healthier. After all, both are better for you than granulated sugar because it’s not processed or bleached with chemicals like granulated sugar. Did you think white sugar came that way naturally? Nope. As a matter of fact, most granulated sugar in the stores these days is made from sugar beets rather than sugar cane. Unless the package says pure cane sugar, chances are it comes from sugar beets. Also, because of the refining process, granulated sugar contains zero nutrients and a lot of empty calories. We’re not suggesting that our homemade syrups are good for you. We just wanted a better alternative for those who like a nice flavored beverage with a tasty dessert name once in awhile like yours truly.

Since the basic syrup was only raw and coconut sugars and water, it was going to require some additional flavors to achieve the end results we wanted. So, for a salted coconut caramel syrup, we made a homemade coconut caramel sauce using coconut sugar and coconut almond milk, which is fabulous on it’s own, then added it to the simple syrup. For a cran-raspberry syrup, we cooked down fresh raspberries and cranberries, strained the mixture keeping only the liquid and added chambord liquor and a little heavy cream. For Irish cream, we added some instant espresso powder, heavy cream and Irish whiskey. The recipes are below. You can make it a lot easier by simply adding flavorings instead of making them all from scratch, but what’s the fun in that? Besides, if you want to know what’s in your food, the only way to do that is by making it yourself. Feel free to simply add prepared caramel sauce, drained frozen raspberries, or skip the alcohol.


Want to make your own coffee creamers? Just combine half and half or heavy cream in equal proportions with the finished syrups. Create your own Rumchatta or Baily’s Irish Cream by adding more booze and cream to the syrups. Want a great after dinner frozen drink? Combine the cran-raspberry syrup with ice cream and more Chambord in a blender. Spoon it into a glass and top it with whipped cream and drizzle with more syrup. Yum! The world is your syrup, so try your own versions. Until next time. Remember to cook with love and live to cook.

Jim & Jena


Homemade Flavored Syrups
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Create your own delicious flavored syrups and use them in everything from coffee, chai tea, hot cocoa or eggnog to martinis, frozen drinks or sundaes.
Recipe type: Beverage
  • 4 cups Organic, unrefined cane sugar
  • 2 cups Coconut palm sugar
  • 6 cups Filtered water
  1. For Basic Syrup Combine all ingredients in a medium saucepan. Simmer over medium heat for 15 minutes or until sugar dissolves completely and is reduced by ¼. Let cool to room temperature.
  2. For Salted Caramel Syrup In a small saucepan, combine ½ cup coconut sugar and 1 Tbsp. of water. Cook over high heat for 4-5 minutes or until deep brown in color. Add ½ cup coconut almond milk and cook over medium heat until sugar is melted and mixture is smooth. Stir in 2 Tbsp. heavy cream and 1½ tsp. kosher salt. Stir in 2 cups of the cooled cocoa syrup and 1 tsp. pure vanilla extract. Cool to room temperature. Pour into bottles, cap and refrigerate until needed for up to 4 weeks. Makes 2½ cups.
  3. For Cran-Raspberry Cocoa Syrup In a small saucepan, combine ½ cup of water, ½ cup of fresh raspberries and ½ cup of prepared cranberry sauce (preferably homemade) and 2 Tbsp. heavy cream. Boil over medium heat for 10 minutes or until liquid is reduced by ⅓. Strain mixture into a bowl with 2 cups of reserved cocoa syrup. Add 2 Tbsp. raspberry liquor such as chambord. Strain mixture into a bowl, then pour into bottles cap and refrigerate until needed up to 4 weeks. Makes 2½ cups.
  4. For Irish Cream Syrup In a medium saucepan, combine 3 cups prepared hot cocoa syrup, 1 cup heavy cream, 1 Tbsp. instant espresso powder, 2 tsp. cocoa powder and 1 cup of Irish whiskey. Bring to a boil. Cook for 15 minutes. Remove from heat and let cool to room temperature. Stir in vanilla. Pour into bottles, cap and refrigerate until needed up to 4 weeks. Makes 3 cups
For dairy free versions, substitute almond or soy milk for the cream, or eliminate the cream altogether. For kid friendly versions, eliminate the alcohol.

Homemade Raspberry Creamtinis
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These creamy martinis are a great way to start or end a dinner party.
Recipe type: Dessert
Cuisine: American
Serves: 3 cups
  • 2 ozs. Cran-raspberry syrup (see above recipe)
  • 2 cups Almond milk
  • 3 ozs. Chambord or raspberry liquor
  • 2 ozs. Brandy or cognac
  • Ice
  1. Combine syrup and next 3 ingredients in a small pitcher. Add ice and stir. Let sit for a few minutes. Strain into martini glasses. Top with whipped cream and drizzle with syrup if desired.
  2. Serves 4
For a non-alcoholic version, eliminate the alcohol and increase the syrup(made without raspberry liquor).


Homemade Marshmallows – Fluffy, Sweet and So Easy

Homemade Marshmallows Recipe - Fluffy, Sweet and So Easy - Hot Cocoa - Little Rusted Ladle - #FoodPhotography

As kids, we sometimes forget that many of the foods that our parents buy at the store started out as a homemade recipe. Marshmallows are one of those foods. I don’t ever remember my mom making homemade marshmallows. Why would she? After all, you could buy them already made! How simple, right? Except for one thing. Homemade is always better. Especially these days, when manufacturers continually make sacrifices with ingredient quality in order to help reduce costs. Marshmallows are no exception.

Homemade Marshmallows Recipe - Fluffy, Sweet and So Easy - Hot Cocoa - Little Rusted Ladle - #FoodPhotography

I hate to say it, but in my more than 25 years of professional cooking, I’ve never made homemade marshmallows. I think like everyone else, I figured they were really hard to make. I couldn’t have been more wrong. Marshmallows are so easy to make from scratch. The recipe requires only 6 simple ingredients. Water, sugar, gelatin, corn syrup, vanilla, powdered sugar and cornstarch. 10 minutes to cook, 15 minutes to mix and 8 hours to dry. When it comes to actual effort, these fluffy squares of sweetness are a breeze. Usually I like to put my own stamp on recipes because I don’t like to copy other people’s work. My former teachers may not agree with that assessment however. With marshmallows though the decision was made to keep it simple. After all, the real purpose of these white clouds of joy was to top our homemade hot cocoa cups for a hot cocoa party series we started a few days ago.


After looking over a few options from that thing called the world wide web, we settled on Alton Brown’s recipe. What I love about his recipes, are that he keeps it simple and usually has logical, well thought out reasons for his methods. Plus, he had a great video he did on Good Eats showing how to make them. Marshmallows are so easy, there’s even room for error. In the recipe below, you take half the water and add it to the gelatin, then add the remaining water with the sugar and corn syrup. Well, I added all the water to the gelatin. No problem, I added another 1/4 cup of water to the sugar and corn syrup, continued on and they turned out perfect. Oh yeah, I forgot to add the vanilla at the end, and they still tasted great! Yeah, it was one of those days. Too many chocolate cups for hot cocoa I guess.


Think of the options if you make your own marshmallows. Cut them into large thin squares and you never have to worry about tippy smores. Cut them into large circles and they fit perfectly on top of your cocoa. Add flavorings like peppermint, cocoa, cinnamon or even toffee chips and you’ve got a cool twist to the standard tubular shape. Well, get to it. Facebook us your versions, we’d love to see them. Next item on the hot cocoa bar list. Flavored syrups. These liquid gold concoctions are great in so many things, so check back soon. It’s the holidays, so remember to cook with love and live to cook.

Jim & Jena

Homemade Marshmallows - Fluffy, Sweet and So Easy
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These fluffy white squares of sugary goodness will spruce up your hot cocoa or just pop them in your mouth. Either way, you'll be glad you made them.
Recipe type: Dessert
Serves: 9 doz.
  • 3 pkgs. Unflavored gelatin
  • 1 cup Ice cold water, divided
  • 1½ cups Granulated sugar
  • 1 cup Corn syrup
  • ¼ tsp. Kosher salt
  • 1 tsp. Vanilla extract
  • ¼ cup Powdered sugar
  • ¼ cup Cornstarch
  • Non-Stick spray
  1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk
  2. attachment standing by.
  3. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  5. For regular marshmallows:
  6. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  7. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  8. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.


Julia @ HappyFoods Tube - And there I was thinking that making homemade marshmallows is difficult!:) It’s hard to get plain white marshmallows here so this recipe is quite handy!

Watercolor And Marble Cookie Decorating With A Toddler | Little Rusted Ladle - […] 8 ounces marshmallows (4 cups not packed) (make your own) […]

Getting Crafty with Hot Cocoa – Peppermint Mocha Recipe

Hot Cocoa Craft - Peppermint Mocha - www.littlerustedledle.com

Jena and I recently worked on a project that showed how to host a hot cocoa party complete with a build your own hot cocoa bar. I know, sounds fun, right? While developing cocoa powder recipes, and researching what others consider the “best hot cocoa recipe”, I realized that there were a few common concepts that most chef’s/bloggers all adopted regarding this famous chocolate beverage we all enjoy.

crafty-peppermint-mocha-recipeOne version revolves around the standard cocoa powder, sugar, milk powder combination. Similar to the Swiss Miss packages I grew up with. Gourmet versions of this use real cocoa powder from the best sourced chocolate, as if there was another option. Another popular version uses bulk chocolate, usually a dark bittersweet or semi-sweet variety, that is melted in hot milk with sugar and more cocoa powder and a little cornstarch to thicken. Jacque Torres, the famous chocolatier, uses this method with great success. You can see his version here.

The problem with the latter version is that it doesn’t work well in a hot cocoa bar setting. You would need to make it in large batch ahead of time and keep it hot in a crockpot. It doesn’t allow for variety in flavor, and then there is the leftovers and cleanup. Don’t get me wrong, as much as I love the idea of chocolate as leftovers, I’m not sure sitting down to a crockpot half full of day old hot cocoa is what I had in mind. Then there’s the possibility that you don’t make enough, and someone goes without hot cocoa. Oh the horror!!! Not on my watch.

So, the question I had was how can I combine the richness of Chef Torres hot cocoa with the ease of preparation of a powdered mix? Then a lightbulb went off in my head, as it often does when I’m working with food. Why not combine the two concepts and create a cute, edible craft at the same time? Cute, edible craft hot cocoa. What?

Hot Cocoa Craft - Peppermint Mocha - www.littlerustedledle.com

What I love about Jacque Torres version is how thick and rich it is. It’s similar to our chocolate ganache version from a few years ago. You can check it out here for reference. What happens when you use a powdered mix and add chocolate truffles, which are basically chocolate ganache covered in chocolate, to hot water or milk? I gave it a go and found it to be really delish, which is a good thing when it comes to hot cocoa.

Next question was how easy is it to add flavoring like peppermint, caramel or spices to the mix, allowing for special blends that party goers could try without too much hassle or work? After all, hot cocoa is a little like chili. Everyone has their own preference. Some like it rich and thick, some with milk, while others prefer water. I like mine Mexican style with a little chili powder and cinnamon, but you may like it with peppermint or even schnapps. That’s what’s great about a hot cocoa party. Everyone should have options.

What I discovered was you can add spices or caramel pudding powder to the cocoa mix, but peppermint powder gets hard and clumpy as soon as you crush it. Plus, you have to make batches of each version and put them in bowls to give people options, right? Not necessarily.


What if I created my own chocolate cup, filled it with a powdered hot cocoa mix, crushed peppermint candies and mini marshmallows, then sealed the top with melted white chocolate? As a cute finishing touch, make a chocolate saucer and a chocolate covered pretzel handle to make this little cup look like a mug topped with whipped cream. Now we’re talking! Add some crushed peppermint candies on top to look like a garnish and let people know what flavor the cup is. Yup, we thought of everything this time. The end result produces a cute mini cup, filled with just the right amount of hot cocoa mix and flavorings. Simply drop it in a cup, fill it with water, milk or even coffee. Stir it until it all melts in and BAMMM, perfect hot cocoa! For different flavors, add a teaspoon of caramel pudding mix or syrup, a pinch of chili powder and cinnamon, or even some hazelnut spread.

I know, I know, it sounds like a lot of work, and well, it is. Making the cups is the tough part. I could write an entire article on how to make these. Instead, I will lead you to this cute site I found that specializes in cute food called hungry happenings.com. You’ll spend hours looking at the ideas they have there. I’m not nearly as talented as they are, but I think these little hot cocoa filled chocolate cups are the bomb and are really tasty too.

You will amaze your friends and family if you pull these out. They may hate you for being so creative, but it will make a statement. “I am a food crafter, hear me roar”. Enjoy. Next time we’ll discuss those fluffy things you put in your cocoa. Homemade marshmallows! A lot easier than these cups, and sooooo worth the effort. Yum! Don’t forget to cook with love and live to cook.

Jim & Jena


Peppermint Mocha Cocoa CupsRecipe
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This recipe is part craft, part hot cocoa and a great way to wow the guests at your next hot cocoa party. If the whole project scares you off, just make the mix. It's great on it's own. Add two good quality dark chocolate truffles to make it more decadent.
Recipe type: Dessert
Serves: 8
  • 1 cup Dry milk powder
  • ¾ cup Powdered sugar
  • ½ cup Unsweetened cocoa powder (preferably without alkaline)
  • ½ tsp. fine sea salt
  • 12 ozs. Bittersweet chocolate, chopped
  • 4 ozs. White chocolate, chopped
  • 8 ea. Peppermint candies, crushed
  • 32-40 ea. Mini marshmallows
  • 8 ea. Round plastic ball halves for decorating (found in craft supply stores)
  • 8 ea. 4 oz. Dixie cups
  • 8 ea. Chocolate covered pretzels
  1. For cocoa mix, combine milk powder and next 3 ingredients in a medium size bowl with a whisk. Set aside.
  2. For Chocolate Cups:
  3. Melt ¾ of bittersweet chocolate over double boiler until almost completely melted, stirring continually. Remove melted chocolate from heat and add remaining chopped chocolate. stir in until chocolate is smooth. set aside while getting plastic cups ready.
  4. place plastic cup halves on a sheet pan.
  5. One at a time, fill each cup ½ full of melted chocolate. Turn cups sideways, letting chocolate coat entire inside of cup. Turn upside down and let remaining chocolate drip out of cup into bowl of melted chocolate. Place cup halves on a foil lined sheet pan. Repeat with remaining cup halves. Pour a small amount of remaining melted chocolate in the bottom of each dixie cup.
  6. Refrigerate all cups for about 15 minutes.
  7. Carefully remove chocolate cups from plastic molds and set aside, being careful not to handle too much.
  8. Remove chocolate disks from dixie cups by peeling away paper. Place on sheet pan. refrigerate cups and saucers until ready to assemble.
  9. Cut 8 pieces of chocolate covered pretzels with a small serrated knife. Each piece should look like a handle.
  10. Melt white chocolate in a double boiler over low heat until melted, stirring continually. Remove from heat and set aside.
  11. To Assemble Cups:
  12. Place a small amount of remaining melted chocolate in the center of each chocolate saucer. Moving quickly, place chocolate cup half open side up on top of saucer, letting the melted chocolate act as glue to fasten them together.
  13. Repeat process with remaining cups and saucers.
  14. Dip a chocolate pretzel handle into melted chocolate, then press into side of cup for a few seconds until chocolate firms up.
  15. Repeat process with remaining handles and cups.
  16. Spoon 3 tablespoons of cocoa mix into each cup.
  17. Top each filled cup with 4-5 mini marshmallows and some crushed peppermint candies.
  18. Spoon melted white chocolate over filling, covering filling completely.
  19. Sprinkle with more peppermint dust.
  20. Transfer all cups to a covered container and store in a cool place until ready to serve.
  21. To Serve: Place one cocoa filled cup in a large mug. Pour 8-10 ozs. of scalding milk, hot water or coffee into mug. Stir until chocolate cup has melted and cocoa powder it blended into liquid. Top with desired toppings and serve.
You can make different flavors by adding flavors to the cup when filling.

Caramel - Add 1 tsp. dry caramel pudding mix or caramel syrup
Mexican Cocoa - Add a pinch each of cayenne pepper and ground cinnamon
Hazelnut - Add 1 tsp. chocolate hazelnut spread
Peanut Butter - Add 1 tsp. creamy peanut butter
Adult Versions - Replace 1 Tbsp. of dry mix with 1 Tbsp. liquor of choice


Julia @ HappyFoods Tube - Wow! Now these hot chocolate cups look amazing! What a great idea this is and I don’t mind it being time-consuming because they look perfect! Thanks for the inspiration!

littlerustedladle - Thanks Julia, send us photos of your creations. We love to see creativity at work.

Esther - What amazing creativity and beautiful images.

Sift Magazine Fall Feature – Cranberry Harvest


We are thrilled to share our feature story on my Grandpa Raab’s cranberry bog was published in this fall’s edition of Sift magazine. I was so happy to see my grandpa’s face as I showed him the magazine article. He looked so proud, of himself or me, I couldn’t tell. He said, “I am gonna put this in the safe,” because I think he treasures it so much. I really should give him another copy so he can have one out to look at.



The day of the harvest I woke up and headed out to the bog because I wanted to capture the morning sunlight hitting off the cranberries. I thought for sure I would be the first one out there. However, grandpa was already out there on his tractor. Shortly after several family members showed up for this annual event. I remember that insanely beautiful fall day standing around taking photos as the rest of my family was sweating profusely working so hard harvesting the cranberries. I encourage you to check out the original post here to view extra photos of this event.

Little Rusted Ladle_1_Cranberries Harvest_Wisconsin Food_WM

As my family continued to work, I headed back to the house where my grandmother sat and copied her favorite cranberry recipes from her recipe cards to mine. I am grateful that my cards will forever be in her handwriting. Little Rusted Ladle based the recipes featured in the story off of “Grandma Raab’s Cranberry Sauce” Jim and I shot some of our most loved recipes for this story. They are delicious as they are beautiful.

Little Rusted Ladle_15_Cranberries Harvest_Wisconsin Food
Little Rusted Ladle_20_Cranberries Harvest_Wisconsin Food_WM_2




Here is a link to the full story posted here in 2013.

Click here to buy the Sift magazine by King Arthur Flour.

I love getting together with my family even if it is to work our butts off. Yes, even I, who took no part in the actual farming, was sweating the day of the harvest going back and fourth, standing, siting, lying down, running around the bog to get the best angles.

Don’t wait until a special occasion, create one.

Jena & Jim

Our Best Ever Fall Recipes!

best-ever-fall-recipes-little-rusted-ladle-midwest-milwaukee-food-photographer-webThe flavors of fall sing like the most talented choir. Nothing beats the anticipation of knowing that very soon we will be delving into all the incredible ingredients that mother nature provides for us this time of year. Ingredients that transform into delicious recipes. Fall recipes are searched more than any other season for a reason. It’s the same excitement that comes with all the other activities in fall. Leaves morphing into beautiful tones of orange, yellow, red and browns. The smell of burning wood. Football games every weekend and with them comes tailgating and football parties. But what links those events is food. Glorious fall food. Can you imagine fall without all the incredible apple recipes like pie, cider, doughnuts, apple sauce, or caramel apples? How about perfectly tart cranberries or the perfect bowl of chili? The thought of eating cheesy french onion soup on a crisp fall day makes me giddy with anticipation. Eating a creamy cheese spread while enjoying a Packer or Badger game with friends and family is as traditional as it gets. The smell of fresh baked bread just coming out of the oven waiting to be slathered with real butter. Fall vegetables like acorn squash, parsnips and brussels sprouts, roasted to perfection. Yes, these are just a few of the reasons why fall is king when it comes to food. We may be sick of these flavors come next March, but right now, they are awesome!

Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_4 96WMWhen looking back over the last three and a half years that Jena and I have been doing this, we realized how much we loved some of the fall food shots we’ve done. They bring back wonderful memories of the moments in which they were made. The apple article we did a couple of years ago and that incredibly delicious apple upside down cake.

Cranberry Butter Popovers - Little Rusted Ladle - Jena Carlin Photography - King Arthur Flour Limited Usage
The wonderful cranberry article about Jena’s family that was recently featured in Sift Magazine showing off the popovers with cranberry butter, which is one of my favorite shots ever!

Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com
The Pork & Pumpkin Mole’ Chili. If you knew how incredible my kitchen smelled while making that, you’d run out to the store and make it tomorrow.

Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com
The black and white series we did a couple of years ago for New Years Eve party featuring a German Onion Soup. We worked very late on the day we shot that, but it was worth it.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
The yummy Pull Apart Bread we did. I can still taste that one!

Pomegranate Squash with Spiced Squash Seeds Recipe | www.littlerustedladle.com
Our Sweet Pomegranate Squash with Spiced Squash Seeds among other tasty Thanksgiving recipes that we shot in Jena’s home. Her dinning room was the perfect backdrop for our Rustic Thanksgiving Feast feature.

And what is fall without apple pie… apple pie infused bourbon that is!

Here is the slush recipe to go along with that apple pie infused bourbon. Drink up!

Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_9 96WM
The Pork Chops we did as part of the apple series that took all of about fifteen minutes to shoot because they were so perfect right out of the oven! My girlfriend Judi still calls that meal one of the best I’ve ever made for her, and believe me, there have been quite a few. We decided to repost some of these shots to get everyone as excited for fall as we are. We hope you enjoy them as much as we did making them. We will try to create some more very soon.

We would like to conclude this article with an apology for our infrequent posts.  However,  you may not be that disappointed because we’ve been very busy writing and photographing tons of new recipes for our NEW COOKBOOK!

That’s right, we are thrilled to let our fans know that Little Rusted Ladle will have a new cookbook coming out next spring. We will be done with it in about a month, after which we will resume our articles. Stay tuned for how you will be able to order a copy or where and when it will be available. We are really excited about it and know you will be too. Enjoy fall, family and friends. Until next time, cook with love and live to cook.

Jim & Jena

Katie - Yay! I’m so looking forward to your cookbook. You two are so inspired, I’m sure it will be a delicious book for the taste buds and the eyes!

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