Doing what I love, and loving what I do
Holidays might be about cookies and confections but they are also about juggling too many good things on your plate and struggling to find balance. I love having a special big breakfast or brunch on Christmas but I also want to be present and not be cooking forever. I finally figured out how to make the perfect crispy hashbrowns in the the oven and we’re doing them this way all the time now, they’re so good! Add some cooked meats and eggs and you have a make your hash or serve as a side dish.
These marshmallows are so good they don’t need a cup of cocoa (although that never hurt either!)
You can’t go wrong with the combination of peanut butter and caramel. (Especially if it’s pink salt caramel sauce).
I used powdered peanut butter so I wouldn’t be adding extra moisture but I think they would be okay with regular peanut butter, especially if you dip them in chocolate to stabilize them more.
I liked the caramel sauce almost oozing out so left some bigger ribbons but you could mix it in when you add the pb powder for a more smooth appearance.
I usually dip my homemade marshmallows in chocolate or candy coating as it keeps them fresher for many weeks. Otherwise they start to absorb the powdered sugar and get gummy on the edges.
If you want to drive home the salted caramel flavor you could top with a pinch of coarse sea salt but I really like the crunch of cocoa nibs.
I usually make a double batch and use my 10 inch by 15 inch pan for really fluffy tall marshmallows but if doing a single batch I would use an 8 or 9 inch square (or 9 by 13 for a thinner marshmallow)
Sourdough donuts are basically the best donuts ever. But sometimes I don’t plan ahead in time and want them faster.
I tried a batch using a little added yeast so they could be started and finished the same day and they were amazing! Still had a subtle sourdough flavor and as close to instant gratification as you can get with sourdough!
My daughter wanted to make them with a cookie dough filling and of course we had to make some snowmen too.
He’s pretty cute too.
You could also fill these with whipped cream, pastry cream, Chantilly cream, jam… and you could also top them with this amazing salted caramel glaze or simply roll in powdered sugar or cinnamon and sugar too.
This is one of those recipes that I’ve made for years but I never manage to have a good picture to post with it!
I love sweet potatoes with spices but I’ve converted to making them this way for Thanksgiving. Marshmallows on potatoes are not my thing but a super crunchy streusel topping? Sign me up.
I always make this a day or 2 before Thanksgiving too so it’s one less thing I have to worry about. Having some recipes you can make ahead of time is the key to being able to enjoy Thanksgiving in my opinion! And if it’s a favorite too, well, that doesn’t hurt.
Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.
Crunchy crumble topping. In my opinion, a pie is always better with one! This crumble recipe is super crunchy too, which is the only way to go when it comes to crumbles!
This is basically the same recipe for Salted Caramel Apple Pie except instead of a top crust it gets the crunchy crumble on top instead. So if pie crust making isn’t your thing you can buy the crust and no one will know. Well, you will. But I’m not sure pie crust deception is too big of a deal anyways. If you do want to make your own crust you can find my recipe here.
Since you’re the cook you totally get to steal one of those apple slices with caramel. You know, to test it.
Before and after, can you see the crunch!?
I like to serve it with whipped cream or ice cream and caramel sauce for those who want some extra caramel. Okay, it’s me. I want the extra caramel.
Pies and November go together like Prehistoric trivia and my youngest daughter. I am not a huge pie fan. It has to be one amazing pie for me to like it. And this my friends, I like a lot. So if classic apple pie is your thing give this one a try. Adding a caramel sauce only makes it better. I mean, when has caramel sauce not made anything better?
I like making my own pie crusts, you just can’t beat the flavor of a flaky all butter crust in my opinion. This is my recipe here, but if you want to buy your crust I won’t tell the pie patrol.
If you aren’t sure what do to with those pumpkins from Halloween decorating I have the perfect solution. Basically the solution to all problems if you ask my husband. Tacos.
I used a Kabocha squash (otherwise known as Japanese Pumpkin) but regular pumpkin works great here as well. I love Kabocha for it’s sweet flavor and you can find it with the spaghetti and acorn squash in the store.
This recipe uses half of a pumpkin but you can cube the other half and place it in the fridge for another meal. It makes a great side dish or you can roast and puree it for a recipe.
This taco meat has a mild spiciness to balance out the sweetness of the pumpkin and ground turkey or chicken works great here as they take on the spices well. I’ll be making it again to put in enchiladas too.
My chorizo recipe isn’t really “authentic”. Chorizo tends to be really oily so I came up with a healthier version that has the spices my family loves but not all the oil.
I made some cabbage slaw for added crunch and topped with salsa verde. You could also use shredded lettuce and a red salsa too. I think the pumpkin and salsa verde go together really well. Sliced radishes would give a nice crunch as well.
A friend brought me some homemade apple cider and an I couldn’t stop thinking about the idea of marshmallows combined with apple cider after how good the pumpkin spice ones turned out!
I made a couple batches and while each was good they were good in different ways. One batch I used brown sugar instead of white granulated sugar and they were more tart, like a granny smith apple. Half of the house liked them, the other half not so much. (I am obsessed with tart green apples so I’m pretty biased)
I made one batch with apple cider I had reduced by half and another with thawed frozen apple juice concentrate. Both had an apple flavor, the apple cider tasted more like… well, cider. Less like juice. For a stronger apple flavor use boiled cider, which is reduced down even more.
I went light on the spices and omitted vanilla so the apple flavor didn’t get overwhelmed as well.
Left undipped these were wonderful apple cider marshmallows.. I put them in hot cocoa with caramel sauce and they were so good!
But I found salted caramel candy melts at JoAnn’s and couldn’t resist.
They even have a built in handle to swirl in hot chocolate!
I didn’t think I could improve on my sourdough sandwich bread…. until I replaced the water with buttermilk. This is a very soft bread and stays fresh and soft for quite a few days. Even over a week later it’s still very tender and soft. Buttermilk adds a richness to breads and keeps them softer and fresher longer. This makes excellent toast and grilled cheese which is basically the test for bread greatness in our house. And it makes 2 loaves so the first can be destroyed immediately while still hot from the oven with your favorite jam.
I often make it with half whole wheat with great results. Pictured above is a loaf with half whole wheat and all whole wheat. While both look good (maybe slightly smaller rise compared to the regular) The all whole wheat wasn’t quite as good as my whole wheat sourdough bread recipe which is really designed to make an excellent all whole grain bread.
But if using just half whole wheat there really isn’t much difference.
