Spicy Apple Cupcakes

Alright, this post is a hint for the April Fools post for Wednesday. Maybe it has something to do with the Fall? Spices? Apples? Red items? My kids picked the post for Wednesday. I will say these cupcakes are so delicious. I will be making these cupcakes again. I offered a cupcake to my kids unfrosted, they thought they were muffins. They tried very hard to eat them for breakfast. I didn't give in even though I wanted one too.

Spicy Apple Cupcakes
1 1/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
4 Tbsp unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
1 large egg
1/2 cup buttermilk
2 small apples, shredded

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a muffin tin with cupcake liners.
3. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and allspice. Set aside.
4. In a large bowl, cream the butter and sugar until fluffy.
5. Add the vanilla and mix for a minute.
6. Add the egg and combine until incorporated.
7. Add the flour mixture with the buttermilk. Mix until incorporated.
8. Fold in the shredded apples. 
9. Evenly distribute the batter between the cupcake liners.
10. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (My cupcakes took 25 minutes.)
11. Allow to cool completely if frosting.

Recipe adapted from The Chow.

One year ago.......................I made Vanilla Wafer Cookies.
Three years ago...................I made Chicken Spaghetti.

Did you already know............
-In the color spectrum, red has the longest wavelengths.
-In a rainbow, red is the top color.
-About 6% of the male population have deuteranopia. They are unable to see red-green.

Lemon Crumb Bars

Lately, I have been purchasing a lot of lemons. I been using them in my tea and on top of my roasted asparagus. I figured my family had enough of lemons. When I suggested I tried making these lemon crumb bars, they encouraged me to make them immediately. My son even helped me make them. These bars have a center of lemon filling with a crumble top. They are really good. They take a little work and I don't think my son will volunteer next time to help. The filling is the trickiest part of this dish. They are a nice change from a traditional lemon bar.

Lemon Crumb Bars
 Dough:
1 cup sugar
3/4 tsp baking powder
2 cups all purpose flour
1/4 tsp salt
10 Tbsp unsalted butter, cold and cubed
1 egg
zest of 1 small lemon
lemon cream filling (recipe below)

Directions: 

1. Preheat oven to 350 degrees F.
2. Line a 8x8 baking dish with parchment paper. Set aside.
3. In a medium bowl, combine the sugar, baking powder, flour, and salt with a fork.
4. With a pastry blender or two forks, cut in the butter until the mixture resembles pea size chunks.
5. Mix in the egg and the lemon zest. 
6. Spread half of the crumble mixture into the bottom of the baking dish. Set the other half of the mixture aside. 
7. Pour the lemon cream filling over the half of the crumble mixture in the baking dish. 
8. Top the lemon filling evenly with the remaining crumble mixture.
9. Bake the dish for 35 minutes or until the top is slightly brown and the center is set. 
10. Remove from the oven and allow to cool completely before refrigerating to chill.

Lemon Cream filling:
1 cup sugar
zest of 3 small lemons
4 large eggs
3/4 cup lemon juice, freshly squeezed
1 cup unsalted butter, cubed and softened

Directions:

1. In a heatproof bowl, combine the sugar and lemon zest. 
2. Whisk in the eggs for 1 minute. 
3. Whisk in the lemon juice.
4. Place the bowl over a pot to make a double boiler. 
5. Heat the mixture until the cream thickens. A candy thermometer should read around 175 degrees.
6. Remove the mixture from the heat and allow the mixture to cool for 10 minutes.
7. Over medium speed, whip in 2 Tbsp of butter at a time. 
8. Continuing mixing for a total of 3 minutes until the mixture is thick and pale. 

Recipe adapted from Annie's Eats.

One year ago...............................I made Macadamia Nut Pie.
Two years ago.............................I made Sugar Cookies with Sprinkles.
Three years ago...........................I made Patty Melt.

Did you already know......................
-A lemon tree can produce 500 lemons a year.
-A lemon tree grows to 10 to 20 feet tall.
-Lemons flourish wildly in Australia.

Easter Bread

For many years, I wanted to make this bread. Well, I finally did it. My husband even volunteered to help. This bread is an all day affair. It took about five hours to make it. Would I make it again? Yes, I would. It is very good. It taste just like cinnamon raisin bread with no raisins. I did notice I need a little more practice on braiding bread. I should have started in the center and not at the end. The kids thought it was cool and wanted my eggs. I was already prepared and boiled extra just for them. If you want a spectacular bread, this is the bread to make. If you don't want the food dye to run onto the bread like mine, then I recommend using white boiled eggs then replacing them with the colored ones before serving. No one needs to know.

Tsoureki aka Easter Bread
1 cup milk
1 package (1/4 oz.) active yeast
4 cups bread flour
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp caraway seeds
1/4 cup butter
3 Tbsp sugar
2 eggs
3 boiled eggs, cooled
Glaze (see below)

Directions: 

1. In the microwave, heat the milk for 30 seconds. Stir and allow the milk to cool to lukewarm about 110 degree F. 
2. Add the sugar to the lukewarm milk and stir. 
3. Add the yeast to the milk and allow to proof for 5 minutes. Set aside. 
4. In a large bowl,  combine the flour, salt, allspice, cinnamon, and caraway seeds. Set aside.
5. Combine the butter and sugar to the flour mixture until the mixture resembles course sand.
6. Add the yeast mixture to the flour mixture and stir to form a ball.
7. Onto a lightly floured surface, knead the dough until smooth and elastic about 8 minutes.
8. Place the dough in a lightly oiled bowl and cover with lightly oiled plastic wrap. Allow to rise for 2 hours or double in size.
9. Punch down the dough and knead for 3 minutes. 
10. Return the dough to the bowl and cover. Allow to rise for 1 hour or until double in size. 
11. Punch down the dough and divide the dough into three even pieces.
12. Onto a lightly floured surface, roll out the dough into 20 inch pieces. 
13. Braid the pieces together from the center to the end.
14. Place the dough onto a parchment lined baking sheet. 
15. Push the three boiled eggs into the loaf.
16. Allow the dough to rise for about 45 minutes.
17. Preheat the oven to 375 degrees.
18. Brush the bread with the glaze. 
19. Bake for 40 minutes or until golden and the bottom sounds hollow when tapped. 
20. Transfer to a wire rack to cool.

Glaze: 
1 egg yolk
1 tsp honey
1 tsp water

Directions:
Combine the yolk, honey, and water.

Recipe adapted from The Bread and Bread Machine Bible Cookbook.
**Note: Traditional Tsoureki has mahlab, mastic, and orange zest***

One year ago..........................I made Huli Huli Chicken.
Two years ago........................I made PB Frosting.
Three years ago......................I made Hazelnut Filling.

Yes, the middle egg is a dyed brown egg.

Did you already know..................
-From Greece, Tsoureki is a broche like bread served at Easter.
-Traditional red boiled eggs are used to symbolize the blood of Christ.
-The braid symbolizes the resurrection of Christ.

Mint Chocolate Chip Cupcakes

My son said these are his favorite cupcakes. What a claim! I liked them a lot. My husband really liked the addition of the mint chocolate chips. I figured I would make some cupcakes with my cute little Easter liners. I should have double lined them so you could see them better. I also bought those Spring color candies for the tops. My husband elected to forgo the candies on top. He is just too cool for them. The kids figured more for them.

Mint Chocolate Chip Cupcakes
1/2 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 Tbsp vanilla extract
1/2 cup buttermilk
1 cup mint chocolate chip morsels

Directions:

1. Preheat oven to 350 degrees F.
2. Line two muffin tin with cupcake liners. 
3. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt.
4. In a medium bowl, combine the eggs, sugar, brown sugar, oil, vanilla, and buttermilk. 
5. Combine the buttermilk mixture to the flour mixture until smooth.
6. Fold in the chocolate chip morsels.
7. Evenly distribute the batter between the cupcake liners. 
8. Bake the cupcakes for 18 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Sally's Baking Addition.

One year ago.........................I made Coconut Pudding.
Three years ago.....................I made Sloppy Joes.

Did you already know......................
-Mint can be found in Egyptian tombs.
-In Greek mythology, the jealous wife of Pluto (god of the underworld) changed the nymph Minthes into the mint plant.
-To prevent people for treading on the plant forever, the jealous wife, Proserpine, gave the nymph the fragrant mint scent.

Happy Birthday Rosie!

Individual Scalloped Potatoes

Welcome Spring! The grass is green. The Canada geese are still here so I'm sure they are waiting to head back north. My sister showed me all the snow still on the ground so I understand why the geese want to stay a little longer down here. The other great thing about today is it is my niece's birthday! Don't worry I will call her to wish her a great first day of Spring on this wonderful birthday. Since I figured I posted cupcakes yesterday, today would be scalloped potatoes! I have made this recipe a couple of times now. My children love it. My husband request it. It is a popular dish. My husband said the recipe even sounds simpler than the box kind.

Individual Scalloped Potatoes 
3 Tbsp unsalted butter
3 Tbsp all purpose flour
2 cups milk
2 tsp salt
1/4 tsp ground black pepper
8 oz. cheddar cheese, grated
4 large potatoes, thinly sliced

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly spray 4 individual casserole dishes with nonstick cooking spray. 
3. In a medium saucepan, melt the butter over medium heat.
4. Lower heat to low, add the flour and stir to make a roux for 1 minute.
5. Whisk in the milk. Allow to thicken for 5 minutes.
6. Season with salt and pepper.
7. Stir in half the cheddar. Cook for 1 minute. 
8. Gently, add the potatoes and coat with the mixture.
9. Spoon the mixture evenly into the prepared casserole dishes.
10. Top each dish with the remaining cheese.
11. Bake the dishes for 30 minutes or until the potatoes are tender.

Recipe adapted from Southern Food.

One year ago.............................I made Maple and Brown Sugar Cinnamon Rolls.
Two years ago...........................I made PB Oreo Brownie Cupcakes.
Three years ago.........................I made Rice Pilaf.

Did you already know............................
-Canada Geese can live to be 24 years old in the wild.
-In 24 hours, a flock of geese can fly over 1,500 miles with a nice wind current.
-Canada Geese are monogamous and lay between 2 to 9 eggs.

Yellow cupcakes with chocolate frosting

To honor my mother-in-law, we made her favorite cupcakes. She loved yellow cupcakes with chocolate frosting. She would have loved this recipe. We miss her a lot. The cupcakes are moist and delicious. The frosting was good but I think there are other better ones so I'm only going to post the cupcake recipe only.

Yellow Cupcakes
2 cups cake flour
1 cups all purpose flour
1 3/4 cups sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup (8 0z.) butter, softened
4 eggs
1 cup milk
1 Tbsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a large bowl, combine the flours, sugar, baking soda, and salt. 
4. Slowly, add the butter, an oz. at a time, until the mixture resembles coarse sand.
5. Add one egg at a time and mix until just incorporated. 
6. Slowly, add the milk and vanilla. Mix until combined. 
7. Mix until the batter is smooth.
8.  Evenly distribute the batter between the cupcake liners.
9. Bake the cupcakes for at least 15 minutes or until a toothpick inserted comes out clean.
10. Allow to cool completely before frosting.

Recipe adapted from Brown Eyed Baker.

One year ago..............................I made Gnocchi with roasted vegetables.
Two years ago............................I made Chocolate Chip Oreo Cookies with pb cups.
Three years ago..........................I made Tropical Carrot Cupcakes.

Did you already know.................
-Dr. Seuss was born in March.
-Chuck Norris turned 75 years old on March 10.
-On March 14, 1879, Albert Einstein was born.

Baileys Irish Cream Bars

In celebration of Saint Patrick's Day, I really wanted to make something with Baileys Irish cream. I figured I would adapt a peppermint bar recipe. In the cookbooks photos, the chocolate is cut perfect. To achieve the perfect cut, I recommend cutting the chocolate when it has set for a few minutes. As you can tell, I waited for the chocolate to harden. Well, it didn't affect the taste and I wasn't going to make another batch for the perfect picture. I think the best part of this recipe is the Baileys filling. I love to buy little nips. I think they are so cute. However, a whole bottle of Baileys wouldn't be a bad thing to have on hand.

Baileys Irish Cream Bars
4 oz. butter, softened
1/2 cup superfine sugar
1 1/2 cup flour
2 1/2 cups powdered sugar
3 Tbsp water
1 nip Baileys Irish Cream
2 drops of green food coloring (optional)
12 oz. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a 8x8 baking pan with parchment paper and spray with nonstick baking spray. Set aside. 
3. In a medium bowl, cream the butter with the sugar until fluffy. 
4. Stir in the flour and mix until incorporated and a smooth dough forms.
5. Evenly press the dough into the baking pan.
6. Bake for 10 minutes or until the dough is lightly browned and firm to touch.
7. Allow the crust to cool completely in pan. 
8. In a medium bowl, combine the powdered sugar, water, the Baileys, and a few drops of the green food coloring. Mix until combined.
9. Spread the mixture on top of the cooled crust. Allow to set for an hour.
10. Melt the chocolate in the microwave for 1 minute. Allow to sit for a minute before stirring. If needed, melt the chocolate for another 30 seconds until all the chocolate is melted.
11. Spread the chocolate on top of the Baileys filling. 
12. Allow the chocolate to set for a few minutes before cutting.

Recipe adapted from Blissful Brownies cookbook.

One year ago.........................I made Green Velvet Cake.
Two years ago.......................I made Creamed Spinach.
Three years ago.....................I made Brownies.

Did you already know...........
-In 1974, Baileys Irish Cream hit the market. 
-Baileys Irish Cream is sold in over 160 countries. 
-Baileys is one of the top ten liqueurs sold in the world.

Cookies

Alright, it is becoming closer to Saint Patrick's Day. We wear green. I decorate with green. The best part of Saint Patrick's Day is it means Spring is almost here! The outside starts to blossoms with a lot of green. These cookies are good. I didn't press down hard enough to get the crinkled edges. These cookies are good and pretty. I had to go with green for the time of year.

Swig Sugar Cookies
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar, plus additional for topping
3/4 cup powdered sugar
2 Tbsp water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt, plus a pinch for the sugar topping
5 1/2 cups all purpose flour
frosting (recipe below)

Directions:

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper. 
3. In a large bowl, cream the butter, vegetable oil, sugar, powdered sugar, water, and eggs.
4. In another bowl, combine the baking soda, cream of tarter, salt, and flour.
5. Add the flour mixture to the butter mixture. 
6. Combine until incorporated. Dough shouldn't be sticky just crumbly.
7. Scoop the dough into balls and place onto the baking sheet. 
8. On a small plate, combine a little sugar with a pinch of salt for the topping.
9. Dip the bottom of a glass into the sugar topping mixture. Press the bottom of the glass onto the dough for a cookie press. 
10. Press the dough until flatten. The edges should be crinkly.
11. Bake the cookies for 8 minutes. 
12. Remove from the oven and place the cookies on a wire rack. 
13. Allow to cool completely before frosting.

Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 tsp salt
1 package (2 lb.) powdered sugar

1/4 cup milk
2-3 drops of green food coloring

Directions:

1. In a large bowl, cream the butter, sour cream, and salt.
2. Slowly, add a cup of powdered sugar with a little milk then add another cup of powdered sugar with more milk until the desired consistency. 
3. Add one drop of the green food coloring until the desired color.
4. Frost the cookies immediately before serving.

Recipe adapted from Vintage Revivals.

One year ago...................................I made Mint Chocolate Pudding.
Two years ago.................................I made Mint Cheesecake Pie.
Three years ago...............................I made Bourbon Cookies.

Did you already know.............................
-In the U.S., Irish ancestry is the second largest behind German ancestry.
-In Australia, over 1/3 of the population has Irish ancestry.
- Eleven U.S. Presidents had Irish ancestry including President Obama.

Irish Breakfast

Have you ever been to Ireland? Someday I'll visit but not today. Instead, I figured I would try making a breakfast like one in Ireland. I will admit I didn't look hard for black pudding (blood sausage) or white pudding (sausage with oatmeal). My son selected apple chicken sausage. Yes, we know this isn't an authentic Irish meal just similar. The kids thought this was pretty cool. My husband thought it was good. I can see the similarity between the Irish breakfast and the American breakfast.

 Irish Breakfast
1 tsp vegetable oil
1 package of bacon
1 package of sausage
1 package of black pudding and white pudding
1 can of beans
4 tomatoes
4 boiled potatoes
4 eggs

Directions:

1. Heat the oil in the skillet over medium heat.
2. Cook the bacon until done but not crisp.
3. Remove the bacon and place onto a plate lined with paper towels.
4. Place the bacon in the oven in the warming section to keep warm.
5. Cook the sausage until golden brown. Add the sausage to the bacon.
6. In a saucepan, heat the beans on low heat.
7. Add the tomatoes to the pan and brown until golden. Place with the bacon.
8. Slice the potatoes into the pan and brown until golden.
9. Remove the potatoes and place on the plate to serve.
10. Fry the egg and cook to desired doneness.
11. Serve immediately.

Recipe adapted from Food Ireland.

One year ago.......................I made Creamed Spinach Soup.
Two years ago.....................I made Lasagna French Bread Pizza.
Three years ago...................I made White on White Buttermilk Cupcakes.

Did you already know.....................
-Natural redheads make up 9% of the Irish population.
-In Ireland, the longest river is Shannon.
-In Gaelic, surnames with Mac or O' mean the son or grandson of.

Irish Scones

Since Saint Patrick's Day is approaching, I figured I would try some Irish dishes. Scones had to be one of the dishes I wanted to make. Why? Only because I love them. They are easy to make. They are a fast breakfast. They go well with tea. Then the main reason is because I love them. Well, I did try to find currants for these scones. I guess currants aren't a popular product to carry so I elected to make half of the scones with raisins. My daughter asked for some without any raisins which was fine. I didn't want to over knead them since my daughter kept telling me that scones are as hard as stones. These scones weren't hard.

Irish Scones
1 3/4 cups all purpose flour
1/4 cup sugar plus more for topping
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, cold and cut into pieces
1/4 cup raisins/currants
1/2 cup milk
1 egg
1 egg, beaten for brushing the top

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, whisk the flour, sugar, baking powder, and salt.
4. Cut in the butter into the flour mixture to form coarse crumbs.
5. Whisk together the milk with 1 egg. 
6. Using a fork, stir just until a moist dough form.
7. Turn the dough onto a lightly floured surface and knead a couple of times until incorporated. (Don't over knead so the scones won't be like stones.)
8. Pat the dough into 1 1/2 inch thickness.
9. Cut the dough into 6 circles. 
10. Place the dough onto the baking sheets. 
11. Brush the tops with the beaten egg and lightly sprinkle the top with sugar.
12. Bake the scones for 7 minutes and rotate the baking sheet.
13. Bake the scones for another 7 minutes or until golden brown.
14. Serve warm with butter and jam. 

Recipe adapted from Kerrygold.

One year ago...........................I made Mint Flourless Brownies.
Two years ago.........................I made PB Nutella Oatmeal.
Three years ago.......................I made Fried Meatball Sandwich.

Did you already know....................
-The average Irish man is 5 feet 9 inches tall.
-The average Irish woman is 5 feet 5 inches tall.
-The majority of the Irish are Catholic.

Oreo Bars

Recently, my daughter tried some Oreo bars. She liked them so much that she brought some to my sister's house. When we headed home, she forgot her Oreo bars. Since it is a long drive from Maine to North Carolina, I told her that we weren't turning around but I would try making it. My sister kindly made sure the desserts didn't go to waste. We went through many photos. I thought the dessert looked like it was more pale than dark. My daughter said they were more dark than pale. Several of the photos she picked were for Oreo cheesecake bars but my sister said it didn't have a cheesecake taste. My daughter said they didn't taste very marshmallowy. (I was surprised to discover marshmallowy is an actual word and a great description.)  After many discussions, this was the recipe my daughter picked. After making this dessert, my daughter told me it didn't taste like the other dessert but was better. If I make these again, I will try chocolate pudding.

Oreo, Vanilla Pudding, & Chocolate Chip Bars
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3.4 oz. instant cheesecake pudding
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
12 oz. package miniature chocolate chips
16 Double Stuffed Oreo Cookies, Chopped roughly

Directions:

1. Preheat oven to 350 degrees.
2. Line a 9x13 baking pan with parchment paper. Set aside.
3. In a large bowl, cream the butter with the brown sugar and the sugar until fluffy.
4. Add the egg and vanilla.
5. Mix in the pudding until fluffy.
6. Add the flour, baking soda, baking powder, and salt. Mix until just incorporated.
7. Fold in the chocolate chips and the chopped Oreo cookie pieces. 
8. Spread the batter evenly into the pan.
9. Bake for 20 to 22 minutes. The center should be slightly underdone.
10. Allow to cool for several hours before cutting.

Recipe adapted from Hugs & Cookies xoxo.

One year ago.................................I made Chicken Pot Pie.
Two years ago...............................I made Chicken Cutlets.
Three years ago.............................I made Peanut Butter Cookies.

Did you already know...................
-There are over 950 miles between Maine to North Carolina.
-It takes about 15 hours to drive between Maine to North Carolina.
-From Maine to North Carolina, a direct flight would take just over 2 hours. 

Cheesy, Kielbasa Pasta

Cheesy, Kielbasa Pasta! Now say that title three times fast! The kids thought the title was quite the tongue twister. We had other titles but the kids liked this one the best. Well, my husband had to head up to Boston for the weekend. He spoils me by doing the majority of the grocery shopping for me. If I head to the grocery store, he is normally with me. It is part of our date Fridays. Since he was gone and it had snowed here, I didn't want to head to the store. This is the creation I made from the stuff in the kitchen. It was a big hit with the kids. They even ate the leftovers the next day which is always a good sign. Why carrots and not broccoli? Well, I had no broccoli in the frig but had some carrots so it was the vegetable of choice. I think it was a nice combination. My son licked his bowl.

Cheesy, Kielbasa Pasta
1 lb. large elbow pasta
2 tsp olive oil
1 medium onion, chopped
1 large carrot, chopped fine
3 garlic cloves, minced
1 package of Kielbasa, chopped
1 Tbsp flour
1 cup milk
8 oz. sharp cheddar cheese
1/4 tsp ground black pepper
1 Tbsp parsley

Directions:

1. Cook the pasta according to the package. 
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and carrot. Saute for 5 minutes.
4. Add the garlic cloves and the Kielbasa. Saute until the Kielbasa is browned.
5. Sprinkle the flour on top. Mix into the mixture and allow to cook for 1 minute.
6. Stir in the milk and continue to stir for a minute.
7. Stir in the cheese and black pepper. Allow to simmer until thicken and the pasta is done.
8. Drain the pasta and mix the sauce with the pasta.
9. Serve immediately and top with parsley.

Recipe created by Jen of Sweet Morris.

One year ago....................................I made Blueberry and Lemon Breakfast Rolls.
Two years ago..................................I made Macaroni and Cheese.
Three years ago................................I made Tiramisu with homemade ladyfingers.

Did you already know......................
-Kielbasa is smoked sausage.
-In America, kielbasa tends to be flavored with garlic, marjoram, salt, and pepper.
-Kielbasa originates from Poland.