Author / Brandi Talmadge

by Brandi Talmadge

My Sister’s Yummy Pasta Salad

I took a poll over on my Facebook page on which recipe I should cook/bake up next over on my YouTube Channel, Talmadge Homemade. Overwhelmingly, this yummy pasta salad won – I think It’s because Labor Day Picnics are right around the corner. 😉

This recipe was developed by my sister out of the desire to replicate a pasta salad she sources at a local Italian Deli in Connecticut. Her version is loved and devoured by everyone in our family – it’s easy to make is delicious!

Join me in the kitchen on my YouTube Channel, 𝑇𝑎𝑙𝑚𝑎𝑑𝑔𝑒 𝐻𝑜𝑚𝑒𝑚𝑎𝑑𝑒 — with Ryker 🐾 by my side and a visit from his sassy sister, Daisy-Mae. 😉🎥

Yummy Pasta Salad

  • 1 LB Rotini pasta
  • 1 Red onion, diced
  • 2 Ribs Celery, diced
  • 1/2 tsp course ground black pepper
  • 3/4 tsp sea salt
  • 1 1/4 tsp garlic powder
  • Flat leaf parsley, chopped (a lot of it!)
  • Mayonnaise, to your liking

Bring 4-6 quarts of water to a rolling boil, add salt to taste. Add pasta to boiling water and stir gently. Return to a boil.  For authentic “al dente” pasta, boil uncovered, stirring occasionally for 7-9 minutes. Remove from heat, drain and rinse.

Into a large mixing bowl, add the cooked pasta and all other ingredients. Mix well and serve!

by Brandi Talmadge

The Most Delicious Chocolate Chip Cookies 🍪

I’m the oddity that never loved, not even really liked, chocolate chip cookies – that is until I made this recipe. It has an interesting ingredient that makes them taste so good – that ingredient is miso paste.

When I first read the recipe, I thought “how can miso paste taste good in a cookie?”. You see, miso is fermented soy beans and most commonly used in savory dishes, but makes an ordinary cookie extra delicious!

If it changed me, someone who didn’t like chocolate chip cookies, and you already love chocolate chip cookies – well, you’re going to be amazed by these sweeties.

Catch me (and Ryker 🐾 ) making it over on Talmadge Homemade.

Make a batch for you and your family — I’m pretty sure everyone will love them. Recipe is courtesy of Katie Lee Biegel.

Secret Ingredient (Miso!) Chocolate Chip Cookies

  • 1 cup light brown sugar, lightly packed
  • 3 TB granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 1/3 cup white miso paste
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups semisweet chocolate chips
  • Nonstick cooking spray or parchment paper, for the baking sheet

Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn’t spread out too much).

Preheat oven to 350 degrees F. Spray (with nonstick spray) or line your baking sheet with parchment paper.

Use a medium ice cream scoop to portion cookie dough on the prepared baking sheet. Use two fingers to lightly flatten each scoop of dough. Bake, rotating halfway through, 13-14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie).

by Brandi Talmadge

🌟 Big Announcement! 🌟

Hey friends!  I’ve been sitting on this news for a while, but it’s finally time to share – please join us in welcoming our newest fur baby to the family, Miss Daisy Mae 🐾.  The pictures show her during and after rescue.

As responsible pet parents, we rescued her from Lovable Paws Rescue, and we couldn’t be more excited to give her the love and care she deserves.  We kept this news quiet for a bit because when we first brought her home, she was in very poor health. 😢  The neglect she endured from her previous owner – who callously dumped her and said they “didn’t have time for her” – broke our hearts.  While I’m thankful they made the right choice by letting her find a loving family, it’s hard to understand how some people can treat animals like disposable objects. 😞

On a happier note, Daisy Mae found her forever home with us on 4/6/24 – the same day as Mike and my Wedding Anniversary, just two days before my birthday! 🎉  While we didn’t get to celebrate with the usual fanfare (our world was turned upside down caring for her medical needs), she has brought so much joy into our lives already.

Unfortunately, it hasn’t been an easy road. From severe neglect, we also had a serious flea infestation that took six months to finally clear up.  It was a battle, but we’re happy to say that the fleas are officially gone! 🦟❌  It’s only been two weeks since our house & business became flea-free, and you wouldn’t believe the relief on our pets’ faces after months of nonstop itching.  Daisy, along with our other fur babies Ryker and Lucy, have been through a lot these past six months, including allergic dermatitis from flea bites, which caused painful itching and scabs.  Ryker and Lucy are fully healed, and Daisy is on the mend with treatment.

Recently, we also had a scare when Ryker started limping and struggling to get up from rest.  He’s been on pain meds and is slowly recovering from a muscle strain, but we’re hopeful for a full recovery soon! 💪🐾

If you’ve made it this far, thank you for reading our long update and for supporting us in our journey. 🙏  Please, if you’re looking to add a pet to your family, adopt – don’t shop!  The overpopulation of pets is a huge issue, and too many animals are waiting for a loving home in rescues.  Breeding pets for profit only worsens the problem, and many of those animals end up abandoned once the “newness” wears off.  A pet is a lifelong commitment, not something to be tossed aside when it’s no longer convenient.

Let’s work together to change the narrative – please consider adopting a rescue animal and giving them a chance at a loving forever home. 🐶💖

by Brandi Talmadge

Pork Chops and Sauerkraut Crockpot Meal

👩‍🍳 Here’s a quick crockpot meal that’s sure to please! I’m just putting this on to “crockpot itself” for dinner tonight.

I’d be remiss if I didn’t share my all-time favorite sauerkraut by Eden ❤️. The flavor has a slight smoked undertone versus the varieties I’ve had throughout my lifetime that are pretty darn tart. I source it from Whole Foods or Thrive Market (membership required for Thrive Market). It’s sooooo good eating it room temp all by itself and good for your gut buggies too!

My friend, Michele, gifted me this beautiful Mary Engelbreit crockpot so many years ago – she’s going strong and is as pretty as a Daisy! ♥️👯

Pork Chops and Sauerkraut Crockpot Meal

Courtesy of: Deb from Country Stitchers

4-8 bone-in pork chops

Large bag of sauerkraut (no sugar added)

2 Apples, chopped

1/4 cup brown sugar

Pepper (NO SALT – there’s enough salt in the sauerkraut)

Add all ingredients to the slow cooker and mix around. Place lid on and cook on low for 4-6 hours. Serve over mashed potatoes. Bon Appetite! 😋

by Brandi Talmadge

Goodness is Stronger than Evil

I’m seeing more evil out and about than I’ve seen in my entire lifetime . . . felt it important to share a word of wisdom that goodness is stronger than evil!

Scripture states, “Don’t let evil conquer you, but conquer evil by doing good” (Romans 12:21).

⭐️ Spread goodness and do something nice for someone today‼️

About the Image: I captured this image in our new hometown . . . The historic Church of the Cross graces the May River bluff on Calhoun Street in Bluffton SC. Built in 1857, soon followed by Federal troops burning down most of the town in 1863, sparing the church that stands beautifully to this day. 🙏🏻

by Brandi Talmadge

Icy Start in South Carolina

Umm – Yep, it’s officially cold in SC! We’ve been in a cold snap for a bit however, temperatures are warming up this week. We’ll see how quick that happens as I gauge when my husband starts wearing shorts again.

by Brandi Talmadge

Cacio E Pepe Pizza, aka cheese & pepper pizza 🍕

Since mastering the art of pizza dough making, I’ve moved onto mastering different toppings. This one’s a flavor bomb and a new favorite at Talmadge House. Because I believe the best food comes from our own kitchens, here’s my recipe. You won’t regret making this for your family! 👩‍🍳💕🍕

Ingredients for the Ricotta Parmesan Cream:

1 clove garlic, minced

1/2 cup parmigiano-regianno, grated

1/2 cup heavy whipping cream

1 cup whole milk ricotta

1/2 tsp kosher salt

1 tsp ground pepper

Ingredients for the pizza:

Pizza dough of your choice

Provolone cheese, shredded (a young version like provoloncino d’agerola is best)

Mozzarella cheese, low moisture, shredded (fior di latte is best as it’s mild and creamy)

Parmigiano-Reggiano, grated

One hour before baking pizza, adjust oven rack to second highest position (rack should be 4-5” below broiler). Set baking stone on rack and preheat oven to 500°.

Making the Ricotta Parmesan Cream:

Add garlic, Parmigiano-Regianno, heavy whipping cream, ricotta, salt, and pepper into a food processor. Process on highest setting until ingredients are well mixed and the mixture is creamy, 30 seconds – 1 minute.

Making the Pizza:

Prepare (shape) the pizza dough and place onto pizza paddle. Slather the ricotta parmesan cream over the dough, leaving the edges unslathered. Sprinkle with provolone cheese, mozzarella cheese, and Parmigiano-Reggiano cheese.

Bake for 10-12 minutes, until bubbly and cheeses begin to brown. Remove, sprinkle with black pepper, and devour!

Bon Appetite!

by Brandi Talmadge

Homemade Cream Cheese Pie Crust

The making of a Sweetie-licious Cream Cheese Crust for Apple Almond Pie 🤤.  I use this crust for homemade chicken pot pie too – the slight sweetness is amazing with savory insides! It easily whips up in under 10 minutes with just a handful of ingredients.

Made from my favorite pie making recipe book, Sweetie-licious Pies by Linda Hundt. This book is charming with the author’s family stories and pictures behind each recipe. It’s full of all kinds of delicious pies (sweet and savory) and different types of crusts and crumble toppings. She shares recipes she uses in her two pie shops , some have taken blue ribbons in competition. It’s been my main go-to for years – a must add to your arsenal of recipe books! 👩‍🍳❤️

by Brandi Talmadge

Day 1 Thanksgiving Prep in My Kitchen!

🦃 Inside Edition – Day 1 Thanksgiving Prep in My Kitchen! 🧑‍🍳 The rest of the edibles will be prepared when my sister and brother in law arrive – extra helping hands instead of furry paws. 🐶 😻

by Brandi Talmadge

Fall Stitching

A fall stitch underway – aiming to finish by Thanksgiving, along with a few other seasonal stitching projects I’ll be sharing with you all.

Pumpkin Pie by The Primitive Hare.  🪡🧵💕