Do you still have leftover stuffing? Have you had pie for breakfast 2 days in a row? Do you need to eat something without gravy? If you answered yes to any of these questions, try these baked egg cups.
Stuffing is the perfect baked egg base. The outside gets crunchy and it holds its shape. I like to add some leftover creamed spinach between the stuffing and egg because it helps keep the egg from soaking into the stuffing. You can use any leftover vegetables you have, mashed potatoes or skip this step entirely.
Make these in large muffin tins for a crowd or in ramekins for single servings, or in a large skillet for a family style presentation.
Thanksgiving is hands down the biggest day for home cooking in the US. We lovingly plan and prepare countless delicious dishes from scratch. Then we open a can of cranberry sauce and try to plate it into something that looks remotely appealing, knowing no one will actually eat it (or will only eat it out of duty to tradition). This is the way, until recently(I used the canned stuff here), I had always treated cranberry sauce. There is another way.
Not only is cranberry sauce the easiest thing to make for Thanksgiving, it can be made the weekend before and refrigerated. A few days for the flavors to develop only makes it better. And did I mention it is actually delicious? Like so delicious it will be gobbled up on the big day (with many impressed exclamations of “you made cranberry sauce?!). It is fresh and tart, with only half the sugar the back of the bag recommends. It is also sweetened by fresh orange juice and zest, and lightly spiced with a cinnamon stick.
If you do have any leftovers, please use them to top cheesecake. The tart freshness highlights the creamy richness of cheesecake, much like a tart cherry topping. Or put some inside your post turkey-day leftover sandwich. Or on toast. Or swirled into oatmeal. It really is delicious. You might actually find yourself wanting cranberry sauce more than one day a year.
If you are anything like me, you have already started planning your Thanksgiving menu. I am currently involved in a pretty heavy debate with my sister over what green vegetable to serve. But I think we should take a step back to remember what is really important about Thanksgiving: the leftovers (JK mom, it is family of course).
Thanksgiving leftover recipes range from the obvious (sandwich) to the overly fussy and work intensive. Who wants to dirty a bunch more dishes after Thanksgiving? I love these egg rolls for a couple reasons. One: they only require one additional ingredient (egg rolls wrappers). Two: you can use any ratio of turkey-stuffing-gravy-mashed potatoes-cranberry sauce to fit the leftovers you have. Three: egg rolls freeze so wonderfully you can store these until you get that Thanksgiving craving and pop them right into the oven or fry them up.
If you have never made egg rolls before, do not be daunted. They are easier than they look.
It seems like every other day someone wants me to watch a “the game”. Since this is a safe place I will freely admit that sports are not my thing. Sports snacks, however, are my thing.
I first found sweet potato chips by accident. They were hiding out in the far end of the snack isle where all the strange snacks are hidden (chocolate covered soy nuts and tofu jerky), where I was looking for some salsa. There I found sweet potato chips lightly dusted in cinnamon. Salsa forgotten, I grabbed a bag. They are crazy good. When I needed an easy sweet game day treat, I knew I had to use these chips.
These nachos are more of an idea than a recipe. I drizzled the chips with melted chocolate (chocolate chips melted in the microwave for 30 seconds to a minute) let them heat up in the oven until warm, then piled on chopped strawberries, toasted coconut and a healthy (read:unhealthy) dollop of caramel gelato.
Other topping ideas: mini marshmallows or a drizzle of melted fluff, honey, nuts, caramel, whipped cream, ice cream…you really can’t go wrong here.
Did you have a bad day? Did you wake up to find the water wasn’t working so your hair was a mess, you had to microwave ice cubes to brush your teeth and you couldn’t make coffee? Do you feel like an idiot because you are, apparently, the only grown up that doesn’t know where your water main is?
If so, I recommend this panini. It is gooey and tasty enough to cheer you up. It will make you feel like a grown up again. You might even forget for a few minutes that you spent the entire day with your hair looking like….that.
Last weekend I went on a road trip with my little sister. We spent 30 hours in a car together and survived to tell the tale. I give most of the credit to this caramel corn.
I saw the recipe the week before we left on Joy the Baker. You guys… it was SO GOOD. I have always been wary of making caramel. It looks sticky and molten hot and easy to mess up. At one point you have to just stare at the caramel bubbling and not touch it for five minutes. I was certain it was going to burn/explode/form a rock hard cement in the pan. Nope! It came out perfect. The moral of the story is to always trust in Joy. When it comes to combining butter and sugar, she seriously knows what she’s doing.
I might be the last person to post a pumpkin recipe. I am not quite ready for fall yet. This pumpkin pie dip is a compromise. It has all the flavors of fall but it is served with fresh fruit (and gingersnaps!) so it feels a little summery too. I like the lighter texture from the yogurt but if you want it creamier, feel free to use cream cheese.
Let’s talk Biscoff spread. If you have never tried it, run away! It is addicting. Biscoff spread is made from Biscoff cookies. It has a texture similar to natural peanut butter and is lightly cinnamon spiced. It comes in smooth or crunchy. The crunchy version thickens this dip and adds a delicious crunch.
I am literally writing this as the Comcast guy packs up his things. We have not had Internet for a week. It is crazy how many things we rely on the Internet for and don’t even think about it. Like posting to our blogs for example.
Last weekend, the Boyfriend’s mom came to visit. I made the cauliflower tart from Smitten Kitchen (which was amazing) and she brought the most incredible cupcakes I have ever seen (which I am kicking myself for not photographing before we scarfed them). For her last night in town, he made dinner. We had grilled veggies, blackened fish and mango salsa. The mango salsa was my only contribution.
The great thing about mango salsa -other than it being delicious and only taking three minutes to make- is that you can make it hot to spice up a mild dish, or mild to cool down a spicy dish. It works equally well either way and it is an easy way to add some color and freshness to your meal. This recipe is for the mild version, but if you want to kick up the heat just replace the poblano with a jalapeño.
I really did intend to finish unpacking the kitchen. But then I got to my box of cookbooks. And then I started flipping through the Joy The Baker cookbook. Before I knew it, I was baking cookies.
Have you ever made brown butter? It is crazy easy. It also makes your house smell like Heaven’s kitchen.
I made a couple changes. I added pistachios instead of pecans. I also added cornstarch because I love how soft and puffy they made these. Also, I didn’t have molasses so I upped the brown sugar to white sugar ratio.
These turned out crazy good. Suggestion: don’t try the dough because you will sneak nibbles until you have a tummy ache. Brown butter cookie dough needs to have its own ice cream flavor.
Adapted from the Joy the Baker cookbook
The boyfriend got home from work the day before we moved. As I have mentioned, he works overseas every other month and I try to bake him something every time he comes home. Usually banana bread.
Since this was going to be the last thing I baked in our old place, I decided it should be a special banana bread. So I added almonds, almond extract and chocolate chips to my usual banana bread recipe. It was SO good. It also filled in as breakfast and/or lunch for a couple of those awkward in-between moving days where you have no food and eat takeout every night.