This tart was on the menu for my Mother’s Day Brunch this year. I wanted to make an egg dish that was easy and elegant, and this definitely fit the bill. With both mascarpone cheese and gruyere, it definitely comes out as a cheesy treat. When I baked the crust for 10 minutes on its own, it sank a bit, but the filling still worked great in the tart pan and we were left with a delicious and cheesy egg dish, even if the crust wasn’t perfect. In the future I would probably try to weigh down the crust, using this technique from All Recipes. Continue reading
Something I have realized over the years is that I might have a cornbread obsession. It’s one of those things I can’t seem to get enough of. Soooo I really like testing out new cornbread recipes. This one for cornbread pudding with whiskey caramel sauce seemed like a pretty good idea for St. Patty’s Day.
I strayed really far from the original recipe – I was pressed for time and used a BOX cornbread mix. I also used store-bought caramel sauce and just added a few splashes of Irish Whiskey to it. Blasphemy, I know, but sometimes you just have to take shortcuts. And you know what? This dessert still turned out great. Continue reading
This has become one of our favorite desserts. We made it last year and could not believe how good it was! I always want a chocolatey dessert and will almost always choose that over a lighter fruit dessert (go figure) but this tangy treat is so delicious and satisfying! Luckily I was able to track down the recipe and post it here to live on in the family archives forever!
The best part about this dessert is you can switch up the citrus. In these photos, we subbed grapefruit for just about everything except for the topping, because that was the fruit we had on hand. These would be great as just plain lemon, lime, or orange as well!
Chewy Meringues with Tangerine-Lemon Curd
adapted from Cooking Light
Makes 6 Meringues
For the Meringues:
- 3 large egg whites
- Dash of salt
- 3/4 cup superfine sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp grated lemon rind (or any other citrus)
- 1 1/2 tsp fresh lemon juice (same as above, any citrus works!)
- 6 tablespoons granulated sugar
- 1/2 tsp grated lemon rind
- 1/3 cup fresh lemon juice
- 1/3 cup fresh tangerine juice (grapefruit, orange, lemon, or lime works!)
- 1 tbsp cornstarch
- 3 large egg yolks
- 1 tbsp unsalted butter
- 3 tangerines (fresh or canned)
1. Preheat oven to 325°.
2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.
3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.
4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)
5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.
6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections. You can also used canned tangerines.
Pumpkin bread is kind of a ‘duh’ thing to be making right now. I mean…………it’s time for pumpkin EVERYTHING. This year is worse than any other year. I have never seen so many ridiculous flavored pumpkin things…but that didn’t stop me from buying some “Limited Edition” Pumpkin Spice flavored “morsels” (do you HATE the word morsels too?).
Yeah – I just had to. But thankfully, I found a pumpkin bread recipe that will last for years to come. It will still be good even after these pumpkin chips get discontinued forever and ever. It will taste good in July, considering the way things are going these days Halloween stuff will probably start hitting the stores mid-summer in the years to come.
The reason this pumpkin bread recipe is great is because you use an ENTIRE can of pumpkin. Nothing is worse than opening a can of pumpkin and having half of it sitting around with you twiddling your thumbs, not knowing what to do with it. Yes – this recipe makes 3 loaves, but the bread freezes great, and ’tis the season to start pawning off all of your baked goods on family and friends.
Side note: I really like using a mini-loaf pan for these sorts of things because they are super fun. If you don’t have a mini loaf pan, use the cheap store-bought foil ones – they work WAY better than my fancy Le Creuset loaf pan (sad but true).
Until next year, pumpkin bread. I’ll definitely be revisiting this recipe. Do you have any favorite pumpkin bread recipes you would like to share? I’d love to find the ultimate recipe, and for now this one is close!
Pumpkin Bread (with pumpkin chips and walnuts!)
makes 3 (7×3 inch) loaf pans, or about 24 mini loaves
adapted from All Recipes
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup chopped, roasted walnuts (optional)
- 1 cup (or about 10 oz, aka a whole bag) of pumpkin flavored morsels (can sub white choc chips too)
1. Preheat oven to 350F. Grease and flour 3 (7×3 inch) loaf pans, or use a mini loaf pan if you have one.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add the chips and walnuts, if using. I roasted my walnuts in a skillet on low heat for a few minutes before adding, just to amp it up a little. Pour into the greased pans.
3. Bake for about 50 minutes in the oven, only about 25-30 minutes if you are using a mini loaf pan. Loaves are done when toothpick inserted in the center comes out clean. Let cool and invert bread onto a wired rack if desired.
I’m one of those people who can shamelessly polish off about a pound of trail mix in under five minutes. And I’m not picky either…Yes, I like to make sure I’m getting a balanced handful, and I never pick out all of the chocolate before everything else. You’ve gotta plan ahead for the last perfect bite!These cookies make trail mix less complicated. All the goodness of trail mix in one cookie. Totally portable, and perfect for a road trip or camping weekend. And if you are a germ-o-phobe (I’m def not) these are good because a bunch of people aren’t sticking their hands into one bag…
This recipe can be adapted. I almost added butterscotch chips, but wanted to keep it as classic as possible. Peanut butter chips, other nuts, golden raisins, tons of other stuff would work, make your own favorite trail mix into a cookie!
Trail Mix Cookies
adapted from the Joy the Baker Cookbook
makes about 3 dozen cookies
- 2 cups old-fashioned oats
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 cups M&M chocolate candies
- 1 cup coarsely chopped roasted and salted peanuts
- 3/4 cup raisins
Preheat oven to 350F. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together oats, flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butt and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until thoroughly incorporated.
Stop the mixer and add the flour mixture all at once. Beat on low speed until just cinforporated. Add the M&M’s, peanuts, and raisins. Remove the bowl from the mixer, and finish incorporating the cookie batter with a spatula.
Roll generous tablespoonfuls into balls and place on prepared baking sheet. Bake for 10-13 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.
Cookies will last at room temperature in an airtight container for about 5 days.
Sometimes you wake up and all you want is mexi-breakfast – cheesy, eggy, salsa’y goodness. This is the perfect all-in-one homemade breakfast that will satisfy all of your cravings (hungover or not). Continue reading
It’s not often that I make homemade pancakes. Confession time: normally I use the Snoqualmie Falls pancake and waffle mix, because it is the best store-bought mix out there. But after making these lemon-ricotta pancakes…I don’t know if I can ever go back. They are fluffy yet light and airy, and go perfectly with leftover citrus syrup from my candied citrus peels. Yes – I have found yet another way to use the leftover spoils of those damn delicious citrus pieces of heaven.
We ended up making the regular size batch of pancakes because we were supposed to have guests come over for brunch, but when they had to cancel last minute, we had lots of leftover pancakes. And – shocker – they are awesome reheated in the microwave.
These melt in your mouth…They may seem thick but once you bite into them they are so light and airy. These are what pancake dreams are made of.
Lemon Ricotta Pancakes
Adapted from the Newlywed Cookbook
- 1 1/3 cups AP Flour
- 1/2 cup finely ground cornmeal
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups buttermilk
- 1/2 cup ricotta cheese (I used part skim ricotta)
- 1 large egg, separated
- pinch of nutmeg
- 1 tbsp grated lemon zest (about the zest from 1 lemon)
- 1 tbsp sugar
- butter, for the pan (and finished pancakes!)
Lemon or pure maple Syrup, bananas, strawberries
Whisk together flour, cornmeal. salt, baking powder, and baking soda in a large bowl. In a separate bowl, whisk together the buttermilk, ricotta, egg yolks, nutmeg, and lemon zest. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until just incorporated.
Beat the egg whites and sugar with an electric mixer or a whisk in a clean bowl until they just hold stiff peaks. Gently fold the egg whites into the batter with a spatula or whisk until evenly incorporated, make sure not to overmix.
Heat a griddle or heavy frying pan to medium-high heat until butter sizzles when added to the pan. Pour desired amount of pancake batter onto griddle, leaving about 2 inches between pancakes. When little bubbles form on the surface of the batter, flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Serve immediately with syrup, butter, and fresh fruit.
I have always been a sucker for M&M cookies…but I’ve never actually baked any on my own…Until we had tons of M&M’s leftover from the candy bar at our Wedding. Add this to the fact Jordan loves Oatmeal cookies…and these babies were born. They are chewy, crunchy, and addicting…Good thing I still have about 2 pounds of M&M’s left! The next few batches are going to be given to all of the guests from our Wedding who didn’t take enough candy in the first place…Consider yourself warned.Oh and yes…our Wedding colors were shades of Rose and Gold…so these totally look like Valentine Cookies. Don’t you dare judge.We ordered personalized M&M’s and I’m not even sure if anyone noticed the messaging…One thing is for sure, you definitely can’t appreciate the messaging when the M&M’s are buried into delicious cookies. Fun Fact: The term is “Anchors Aweigh” not “Anchors Away.” I might be the only person in the universe who didn’t know this until I ordered the M&M’s…Another Fun Fact: We were married on a ferry, so we weren’t just putting random phrases on our Wedding candy…I swear.
Oatmeal M&M Cookies
adapted from food.com
makes about 3 dozen cookies
Note: Feel free to half the recipe for a smaller batch. Like I said, I had a lot of M&M’s to use.
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 and 2/3 cups old-fashioned rolled oats
- 2 1/4 cups all-purpose flour, divided
- 1 1/2 cup M&Ms
In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the eggs and vanilla and mix well.
Slowly stir in the baking soda,, oats, and 2 cups of flour. Mix together until just combined. Do not overmix. Toss the M&M’s in 1/4 cup flour, then add to the cookie dough. We don’t want our M&M’s sliding around the dough!
Chill the dough for at least one hour in the fridge. Cookies just aren’t as good if you don’t refrigerate the dough before baking. I usually leave them in overnight.
Preheat oven to 350F degrees.
Roll and drop dough by tablespoonfuls onto a greased baking sheet or silpat. Bake for 10-12 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack. The cookies may appear undone, but if they are brown around the edges they are most definitely done!
makes 6 (6 oz) ramekins, in our case 3 larger ramekins (they were so big we had to share!)
- 1 cup Greek Yogurt (nonfat or full fat both work here. Also – choose your flavor! We used Chobani Nonfat Lemon Greek Yogurt)
- 3 large egg yolks
- 3 large egg whites
- 3 Tbsp AP flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 1/4 cup sugar
- butter and sugar, for ramekins
1. Preheat oven to 375 F degrees. Butter the bottoms of six (6 ounce) ramekins. Coat the inside of the ramekin with sugar and knock out excess. Set on a baking sheet.
2. In a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.
3. In a medium bowl or in a stand mixer, beat the egg whites and cream of tartar until foamy…then gradually pour in the sugar and whisk/beat until stiff peaks form.
4. Add 1/3 of egg white mixture to the yogurt mixture and carefully fold. Carefully fold in another 1/3…then the remaining. Be gentle! I’m still trying to become as good of a ‘folder’ as my mom.
5. Divide mixture evenly into ramekins, filling slightly below the rims. Bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges. Try not to open the oven door to peak, you don’t want them deflating! Serve Immediately. If you don’t finish all of them, don’t worry…because you can put them in the fridge and they are great as leftovers the next day.
I have Pinterest to thank for these beautiful blondies. Seriously, I didn’t think I could love Easter or Cadbury mini eggs more than I already do…but these came along and changed my world.
First of all, super easy to make. I have never made blondies before, but this seems like a really good base recipe. I would definitely revisit this with white chocolate, M&Ms, dried fruit, the possibilities are endless…But the mini eggs are definitely a win in this situation. I really thought mini eggs were perfect in their original form, but the blondie batter changed everything! Continue reading