recipes
Mix Up Your Brunch Routine with this Delicious and Easy Dutch Baby Recipe
I post a lot about brunch around here. I guess it's pretty reasonable to suggest that I may be a big fan. I'm usually pretty chatty about pancakes and baking eggs but today we're mixing the two and whipping up a dutch baby!
I'll be real here, I had no idea what a dutch baby was until David forced me to watch every single episode of Bob's Burgers on repeat and there was a Christmas episode that featured a Dutch Baby. I grudgingly admit that it piqued my curiosity, so I did a little research and it's basically a delicious, light and fluffy baked pancake. Oh and it's also ridiculously easy to make. I used a blender to mix all of the ingredients, let it sit for 20 minutes, poured it into my cast-iron pan, baked, and voila! SO. FREAKING. EASY.
It can be sweet or savory and I promise it will instantly become a brunch staple in your kitchen...
I've tried it a few different way to make the experience even more magical: plain, topped with berries, jam and any other sweet and delectable toppings. Not mention the savory flavors by lining the cast iron with sliced turkey and cheese. I will suggest that if you're going opt for toppings during baking (I suggest the sweets after it's done) line the bottom of the pan do it with small pieces that won't block the Dutch Baby to rise. You need that baby to rise...
Let's dive in, shall we?
Easy Dutch Baby Recipe
1/2 Cup All-Purpose Flour
1/2 Cup Milk
2 Large Eggs
1 Tbsp. Sugar
1 Tsp. Vanilla Extract
1/2 Tsp. Salt
2 Tbsp. Butter
1. In a blender, combine flour, milk, eggs, sugar, vanilla and salt.
2. Blend until smooth - about 15 seconds. Scrape down sides and blend for another 10 seconds.
3. Set aside and rest for 25 minutes.
4. Preheat oven to 425˚F
5. Place the skillet in the oven to warm up the pan with the oven.
6. Remove pan, add butter and evenly distribute as it melts.
7. Pour batter in pan and bake for 15 minutes or until golden brown.
Enjoy warm with your favorite toppings and a drizzle of maple syrup.
Cool Off This Season With The Easiest Strawberry Frosé Recipe
As the summer starts to wind up I'm setting my sights on lots and lots of quality time spent lounging on the patio drinking all of the frozen, delicious treats.
First up, Strawberry Frosé. Probably the easiest of the frozen concoctions, requiring just a mere two ingredients and the ability to mentally transport you to a moment of soaking up the sun, beachside. Sure, you'll actually be at home (and likely saving money) but you'll have a taste of the tropics to magically refresh and cool you off.
And it only took a couple of minutes...
Easy Strawberry Frosé
Sparkling Rosé or Rosé Of Choice
Frozen Strawberries
Blender
I personally like to use about a cup of frozen strawberries with about 8oz of Rosé. But you can absolutely adjust to your personal preference.
Just add the strawberries and rosé to your blender and blend until smooth.
A Taste Of New Orleans Straight From Your Kitchen with this Quick and Easy Creole Jambalaya Recipe with Andouille
Forget burgers. Forget pizza. Jambalaya is where it's at.
When I think of comfort food, I think of diving into a huge bowl of Jambalaya with all of the fixings. I want that hopping Creole flavor bursting through like fireworks at each and every spicy/savory bite. I could eat it all day everyday without so much as batting an eye. And while I might not be in the epicenter of Creole cooking as a resident of Astoria, Queens - I've managed to perfect a recipe that makes me feel like I'm sitting at a cast iron bistro set in the French Quarter while a brass band marches by.
Hello Tasty! Crispy 15 Minute Roasted Brussel Sprouts with Lemon Pepper and Parmesan Cheese
Whoa, I post a lot of brussel sprout recipes over here! In my defense, I like to think each one is slightly different than the last - or at least that's what I tell myself.
I've been playing around with flavors and I found one that sticks so it seemed only fitting to share the wealth of the crunchy, lemon peppery and parmesan cheesy goodness that just popped out of the oven. I have to admit even I surprised myself with this pairing. I have to warn you ahead of time that it's insanely good and you might find yourself eating an entire pan before realizing you forgot to share with the family.
I've been playing around with flavors and I found one that sticks so it seemed only fitting to share the wealth of the crunchy, lemon peppery and parmesan cheesy goodness that just popped out of the oven. I have to admit even I surprised myself with this pairing. I have to warn you ahead of time that it's insanely good and you might find yourself eating an entire pan before realizing you forgot to share with the family.
Here's A Quick and Easy Dairy-Free Chocolate Chip Banana Bread Recipe
If you're not making Banana Bread right now are you even social distancing? The amount of banana bread posts I've seen over the last several weeks is crazy high.
That said, I'm adding one more to the mix - this one is without dairy and oils, adding applesauce to help keep it moist and delicious. It's safe to say this loaf will be gone by the day's end...
Plus there's chocolate chips so you're getting your daily serving of chocolate. We need that right now. So, go grab your ripe bananas and let's whip up a snack...
-Dairy Free Chocolate Chip Banana Bread-
What You Need:
2-3 Ripe Bananas
1/3 Cup Unsweetened Apple Sauce
1 1/2 Cups All Purpose Flour
1/4 Cup Sugar
1/4 Cup Honey
1/4 Cup Dairy-Free Chocolate Chips
1 Tsp. Baking Powder
1 Large Egg
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla Extract
Preheat Oven To 350˚
1. In a large mixing bowl mash bananas until smooth.
2. Add applesauce, egg, honey, and vanilla extract. Stir.
3. Add baking powder, sugar, flour, nutmeg, cinnamon and chocolate chips. Mix.
4. Mix until thoroughly combined and smooth.
5. Pour mixture into parchment paper lined 4x9 loaf pan.
6. Bake for 35-40 minutes or until golden brown and knife comes out smooth.
The Roasted Butternut Squash Pie Recipe That Will Completely Blow Your Mind
Apparently, I'm late to the butternut squash game. I guess I've never really been a huge fan for some reason- no idea why. Luckily though, I have spent the last several months making up for it by picking up bags of frozen, cubed Butternut Squash on repeat.
It's great in a pinch and is especially tasty when whipped together with spinach, sausage and pasta- the frozen stuff literally just melts into the mix! Super easy. Which is why when fresh cubed arrived instead, I had no idea what to do with it. After a few days of it staring me in the face every time I opened the fridge I was determined to put it to good use. I was craving either bread or pie. Pie won, because let's face it. Pie is ALWAYS a good idea.
It's great in a pinch and is especially tasty when whipped together with spinach, sausage and pasta- the frozen stuff literally just melts into the mix! Super easy. Which is why when fresh cubed arrived instead, I had no idea what to do with it. After a few days of it staring me in the face every time I opened the fridge I was determined to put it to good use. I was craving either bread or pie. Pie won, because let's face it. Pie is ALWAYS a good idea.
I'll admit I had some reservations on whether a butternut squash pie would actually be tasty but after a little comparison to it's cousin, the pumpkin, I knew I had to at least give it a go. Moment of truth, It blew my expectations out of the water. Holy crazy delicious concoction.
Best of all, it's super easy to make. Indy helped from start to finish and I was thoroughly impressed with his skills and the pie...
Best of all, it's super easy to make. Indy helped from start to finish and I was thoroughly impressed with his skills and the pie...
Roasted Butternut Squash Pie
- Here's What You Need -
2 Cups Pureed Butternut Squash
(I used fresh and roasted it for 20 minutes on 350˚)
9" Pie Crust/Shell
9" Pie Crust/Shell
2 Eggs
1/4 Tsp. Allspice
1/4 Tsp. Ground Ginger
1/8 Tsp. Ground Black Pepper
1/4 Nutmeg
1 Tsp. Cinnamon
Pinch Of Salt
1 3/4 Cups Milk (or Milk Alternative)
2 Tbsp. Sugar (Honey or Maple Syrup)
Optional: Whipped Cream or Vanilla Ice Cream
Preheat Oven To 425˚
1. If you went fresh, puree your roasted butternut squash.
2. In a large bowl combine whisk together butternut squash puree, milk, sugar, eggs and spices until smooth and thoroughly combined.
3. Pour into pie shell and put on middle rack in oven.
4. Bake for 15 mins at 425˚. Then lower temperature to 350˚and continue baking for an additional 30-35 minutes or until knife comes out clean.
5. Enjoy warm or chilled with whipped cream, ice cream or both! ;)
2. In a large bowl combine whisk together butternut squash puree, milk, sugar, eggs and spices until smooth and thoroughly combined.
3. Pour into pie shell and put on middle rack in oven.
4. Bake for 15 mins at 425˚. Then lower temperature to 350˚and continue baking for an additional 30-35 minutes or until knife comes out clean.
5. Enjoy warm or chilled with whipped cream, ice cream or both! ;)
The "Everything But The Kitchen Sink" Chocolate Chip Cookie Recipe That You're Never Going To Stop Making
It's been a heckuva two weeks, amirite? And who knows how the next two weeks are going to look? So I think, considering everything, we all deserve a batch of fresh-baked cookies right out of the oven.
At first I was thinking classic chocolate chip cookies, but I had some extra fixings that I REALLY wanted to get rid of, so this went quickly from classic to 'everything but the kitchen sink'. So with a few items from the pantry that were on their last leg and needed to be used ASAP, a star was accidentally born.
After inhaling two right out of the oven, I'll never go back to plain ol' chocolate chip cookies. These bad boys are the real deal and can be made with all sorts of ingredients like nuts, oats, raisins (er, maybe not), and shredded coconut. The sky is the limit- I mean, whatever you have in your pantry that's taking up space and is nearing its expiration date. Potato chips? I don't know - let's do it.
At first I was thinking classic chocolate chip cookies, but I had some extra fixings that I REALLY wanted to get rid of, so this went quickly from classic to 'everything but the kitchen sink'. So with a few items from the pantry that were on their last leg and needed to be used ASAP, a star was accidentally born.
After inhaling two right out of the oven, I'll never go back to plain ol' chocolate chip cookies. These bad boys are the real deal and can be made with all sorts of ingredients like nuts, oats, raisins (er, maybe not), and shredded coconut. The sky is the limit- I mean, whatever you have in your pantry that's taking up space and is nearing its expiration date. Potato chips? I don't know - let's do it.
This particular batch is chocolate chips, pretzels and mini marshmallows and they're basically heaven on earth...or at least heaven in my belly. That said, we should probably keep this on the down-low from my dentist because I'm sure he would NOT approve of this concoction. But hey it's all about moderation guys, moderation.
Let's dive in and whip up a batch to dip in your milk (or alternate beverage of your choice).
Everything But The Kitchen Sink Chocolate Chip Cookies
(Yields 15 Large Cookies)
2 Cups All Purpose Flour
1 C. Melted Butter, at room temperature
1 Tsp. Baking Powder
1/2 Tsp. Salt
2/3 Cups Granulated Sugar
1/4 Cup Honey
1 Large Egg
1 Tsp. Vanilla Extract
2 Tsp. Apple Cider Vinegar
1 Cup Mini Chocolate Chips
3/4 Cup Mini Marshmallows
3/4 Cup Chopped Pretzels
Preheat oven to 350˚
1. In a large bowl combine flour, baking powder, salt. Set aside.
2. In another bowl - combine sugar, honey, vanilla, apple cider vinegar, and butter. Add eggs and stir until just combined.
3. Combine the wet mixture with the flour mixture. Stir until just combined.
4. Add chocolate chips, pretzels and marshmallows. Stir until just combined.
5. With a cookie scoop, or in my case an ice cream scoop. Scoop cookies onto parchment paper-lined cookie sheet. I did 6 cookies at a time to give them space to spread out.
6. Bake for 8 to 11 minutes, or until golden brown around the edges.
7. Remove from oven and let (semi-) cool.
Yes, they're better warm.
(But not scalding hot where the marshmallows burn your mouth - you've been warned)
Spice Up Your plate with this Umami Brussel Sprouts with Sun-dried Tomatoes Recipe
If you don't like Brussel Sprouts, prepare yourself because I'm going to make you fall in love with them. I'll start off by saying they're a staple in my house and honestly, it's ALL ABOUT HOW YOU COOK THEM. Sure, it's possible to have PTSD from when your mom boiled them with a smidge of salt when you were a kid but I promise you that I'm not your mom. And after you're done whipping these up you're going to be a convert.
Warm Up Your Winter With This Spicy Turmeric + Collagen Hot Chocolate
Nothing quite tops cozying up in the winter time with fluffy socks, a good book (or Netflix binge) and drink of choice. My drink of choice being HOT Chocolate. The second the weather goes below 50˚ is and will always be hot chocolate. It's safe to say I'm completely fueled by hot cocoa in the wintertime. However, I make mine a little different and dare I say a little better for you than the usual: Milk, Cocoa, Sugar recipes. I'm all for adding spice, nutrients and anti-inflammatories for good measure. Plus it tastes amazing.
So, before you cozy up - let's whip up my Spicy Turmeric and Collagen Cocoa.
-What You Need-
2 Cups Milk (Of Your Choice)
2 Tbsp. Cocoa Powder
1 Tbsp. Turmeric
1 Tbsp. Unflavored Collagen Powder
1/4 tsp. Powdered Ginger
1 tsp. Cinnamon
1/2 tsp. Allspice
A Pinch Of Black Pepper
A Pinch Of Cayenne Pepper
1 TBSP. Maple Syrup
1. In a large saucepan combine cocoa powder and milk over medium heat. Whisk until smooth.
2. Add turmeric, black pepper, ginger, cayenne, allspice, cinnamon and maple syrup. Whisk until smooth.
3. Add collagen and whisk until smooth and no clumps are present.
4. Pour into cup and enjoy warm.
- Pin It For Later -
The Only Peppermint Mocha Pancakes You're Going To Want This Holiday Season
So, the pressure is on to step up my holiday hosting skills and whip up all the delicious creations for my favorite meal of the day, brunch. Thankfully T-fal always has my back when it comes to custom creations because that Thermo-Spot™ heat indicator let's you know when your pan is pre-heated, leaving without the guessing game of "Is it ready"?
All that said, this holiday season I skipped the liquid form of peppermint mochas and whipped up something delicious you can stick a fork in and REALLY indulge. I'm warning you ahead of time, these are insanely good so if you find yourself making these over and over again, I'm sorry - but also not sorry!
- Here's What You Need -
1 Cup Flour (sifted)
1/4 Cup Cocoa Powder
1 1/4 Cups Milk
1/4 Cup Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Fine Salt
1/8 Tsp. Ground Cinnamon
1 Large Egg
2 Tbsp. Butter, melted
1 Tsp. Peppermint Extract
- Optional -
Mini Marshmallows
Candy Canes
Whipped Cream
Chocolate Syrup
1. In a large bowl whisk together dry ingredients. Set aside.
2. In a medium bowl combine egg, melted butter, milk and peppermint extract.
3. Pour wet ingredient into large bowl with dry ingredients. Stir to combine.
4. Heat stove to medium heat. If you're using T-fal fry pans the handy red Thermo-spot™indicator will let you know your pan is ready when the spot turns fully red.
5. With a 1/4 cup measuring cup, scoop batter and drop into pan.
6. Flip once it begins to bubble rapidly. About 1-2 minutes (each side).
7. Repeat until batter is gone.
8. Eat them plain...
9. Pile on the toppings...
Enjoy!
- Pin It For Later -
