Gingerbread Cookies

*Plan ahead... needs to chill

Dough

4 c. flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger

Before baking

1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. salt
12 Tbsp. unsalted butter, at room temperature
1 c. packed dark brown sugar
1 egg
3/4 c. molasses

Icing
3 large egg whites
4 c. powdered sugar
1/4 tsp. cream of tartar
1 tsp. honey
1/4 tsp. salt
1/4 tsp. vanilla extract

To make the dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

In a large bowl, with an electric mixer, beat the butter and brown sugar until light and fluffy, 3 to 5 minutes.

Mix in the egg and molasses.

After baking

On low speed, mix in half the flour mixture, then repeat until well combined.

Shape the dough into a disk and wrap in plastic wrap.

Refrigerate for 3 hours.

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a quarter-inch thickness. Cut out gingerbread men or whatever shape you want them to be using the cooking cutter. Place them 1 inch apart on the baking sheets.

Freeze the cookies for 15 minutes.

Bake until the cookies are firm to the touch and look dry, about 10 minutes.

Let cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

To make the icing: In a large bowl, with an electric mixer, beat the egg whites, powdered sugar, and cream of tartar until thick and smooth, about 5-6 minutes.

Beat in the honey, salt, and vanilla until smooth, about 1 minute.

If it's too thin, add 1 Tbsp. powdered sugar. If it's too thick, add 1/2 tsp. water.

Decorate how you want! This last time we did Baby Yoda.

Recipe courtesy of Rosanna Pansino

Fluffy Japanese Pancakes

1 1/2 c. flour
3 Tbsp. confectioners' sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. milk
4 Tbsp. unsalted butter, melted and cooled
1/2 tsp. vanilla extract

1 large egg yolk
3 large egg whites
1/4 tsp. cream of tartar
Cooking spray
Maple syrup, for serving

Whisk together the flour, sugar, baking powder, and salt in a large bowl.

Whisk together the milk, melted butter, vanilla, and yolk in a medium bowl until well combined

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium high speed until stiff peaks form.

Stir the milk mixture into the flour mixture until just combined. Stir 1/3 of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined. Take care not to overmix.

Lightly spray the inside of four 3-inch by 2 inch ring molds with cooking spray.

Coat a large nonstick skillet with cooking spray, and heat over medium low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 c. of batter. It should fill each ring mold about halfway.

Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.

Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them then carefully flip.

Cover and cook until golden on the other side, about 5 minutes more.

Transfer to a plate and remove the mold. Serve with syrup or butter or whatever you like.

The pancakes should be eaten before they deflate.

Lightly spray the ring molds and coat the skillet again, and repeat with the remaining batter. Enjoy!

These pancakes are super filling!

Recipe courtesy of The Food Network

Chicken Pot Pie

 * Plan ahead, dough needs to chill

 Crusts

350g flour, plus extra for dusting
175g cold butter, plus extra for greasing
6 tbsp cold water

Filling

4 Tbsp. butter
1 lb. boneless chicken breast, cubed
1 c. carrots, sliced small
1/2 c. onion, chopped
1 1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried thyme
pepper to taste
1/4 c. flour
1/2 c. heavy cream
1 c. chicken broth
1/2 c. frozen peas
1/4 c. frozen corn

To make the crusts: Place flour in a bowl and grate in the cold butter. 

Use a pastry cutter to incorporate the flour and butter together. Occasionally shake the bowl to bring any large pieces of fat to the surface. It should look like breadcrumbs.

Add about 6 tablespoons cold water, a spoonful at a time. Mix with a knife between each spoonful.

Enough water has been added when the mixture just begins to hold together in a soft mass.

Gently gather the pastry together against the side of the bowl and turn it out onto the work surface.

Gently shape the pastry and pat it into a rough ball. Wrap in cling film and refrigerate for 30 minutes.

Remove half the pastry from the cling film. Re-wrap the pastry that you’re not using immediately in cling film so it doesn’t dry out.

Flour your work surface and rolling pin. Flatten the pastry. Working from the center out, roll out the pastry into a circle, about 14inches across. Between each rolling, turn the pastry a quarter turn and dust the rolling pin with flour if sticky. Don’t stretch the pastry or turn it over.

With floured hands, fold the pastry in half, then in half again, to resemble a fan shape. Place it in the pie plate with the point in the center. This will help minimize stretching. Do not grease the pan before putting in the pastry; it is unnecessary and can cause the pastry to stick.

Unfold the pastry and ease it into the pie plate without stretching or pulling. Do not worry about the pastry hanging over the edge, because this will be trimmed later.

To make the filling: Preheat oven to 425 F.

Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, onion, and seasonings. Cook for 8-10 minutes, or until the chicken is cooked through, stirring often.

Add the flour. Stir well, until no dry flour remains. 

Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, about 3-4 minutes.

Remove from the heat. Stir in the peas and corn. Let this cool for 15 minutes before filling the pie. 

While the filling is cooling, roll out the second ball of dough for the top of the pie. 

Spoon the cooled filling into the pie crust in the pie plate. Top with the second crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Trim the edges a little, leaving a little overlap.

Place the pie plate on a baking sheet with a rim. Bake 30 minutes on the bottom rack of the oven. 

Cool 15-20 minutes before slicing and serving.

Recipe courtesy of Mary Berry and thewholesomedish.com

Pumpkin Curry

2 Tbsp. avocado oil
1 small onion, thinly sliced
2 cloves garlic, sliced
3 mini bell peppers, sliced and de-seeded
1/2 c. pumpkin puree
4-5 handfuls of baby spinach
can of water chestnuts, drained
1 c. broccoli, chopped
1 can coconut milk
1 Tbsp. soy sauce
pinch of sugar

pinch of cinnamon
salt to taste
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. coriander
1/8 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. curry powder
dash of red pepper flakes
dash of white pepper
1/4 tsp. garam masala
1 tsp. lemon juice
cashews
hot rice

Heat oil in a large saucepan. Saute the onion over medium heat for 3-4 minutes.

Add the garlic and saute another minute.

Add the bell peppers and saute another minute.

Add in the pumpkin puree and stir well.

Add in the spinach and stir until wilted.

Add in the chestnuts and broccoli, and stir until coated.

Pour in the coconut milk and soy sauce. Stir well.

Add in the sugar and seasonings. Stir to mix. Bring to a simmer over medium heat. Lower the temperature and cover. Simmer for 5 minutes on medium low heat.

Test to see if the seasonings are how you want them.

Add in the lemon juice. Stir in.

Serve over hot rice with cashews on top. Chopped or whole. Roasted, raw, or salted. Up to you! This curry is delightful!

The Best Guacamole

This is definitely a recipe for a party! It's absolutely a crowd pleaser!

5 avocados
1/2 bunch cilantro, roughly chopped
1/4 large red onion, finely minced
1/2 Serrano pepper, seeded and minced
Zest and juice of 1/2 a lime
2 pinches of kosher salt
2-3 tsp. whole milk

Mix by hand with a fork, smashing avocados as you combine.

Let sit before eating.

The milk in the recipe will keep the guac from browning for a day.

Enjoy!

Crock Pot Chicken Enchilada Casserole

4 boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. coriander
1/4 tsp. cumin
1/8 tsp. black pepper
1/8 tsp. onion powder
1/8 tsp. paprika
 1/4 c. chicken broth
1 Tbsp. butter
1 can enchilada sauce
9-12 small corn tortillas
lots of cheddar cheese


In a small bowl, stir together the seasonings. Season both sides of the chicken.

Add broth and butter to slow cooker. Mash the butter up a bit to disperse.

Add the chicken to the slow cooker, overlapping only as much as necessary.

Cover and cook on low for 3 hours.

Remove chicken and let rest for 10 minutes, then shred. Rinse out crock pot.

Layer some enchilada sauce, then shredded chicken, then 3-4 tortillas, then cheese, repeat 2 times.

Cover and cook on low until cheese is melted and everything is heated through, about 25 minutes. Serve hot!



Recipe inspired by thereciperebel.com and Courtney Munnell

The Best Lemon Loaf

Loaf

Cooking spray
flour
3 eggs
1 c. sugar
1 c. sour cream
1/2 c. canola or veg oil
2 Tbsp. lemon zest
1-2 Tbsp. lemon extract (note, NOT tsp.)
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Lemon Glaze

1 c. confectioners' sugar
3 Tbsp. lemon juice, or as necessary for consistency

To make the loaf: Preheat oven to 350 F.

Spray a 9x5 loaf pan with cooking spray then flour. Set aside.

Add the eggs, sugar, and sour cream to a large bowl, then whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest and extract, and whisk to combine.

Add the flour, baking powder, and salt. Stir until just combined. Don't overmix. If there's a few lumps, it's okay.

Turn the batter out into prepared loaf pan, smoothing the top lightly with a spatula. Bake for about 50-52 minutes or until top is domed, set, and toothpick comes out clean.

In the last 10 minutes of baking, tent pan with foil to prevent excessive browning on the top and sides of bread before the center cooks through.

Allow loaf to cool in the pan on top of a wire rack for at least 30 minutes before turning out onto a rack to cool completely before glazing.

To make the lemon glaze: In a small bowl, add the confectioners' sugar, and slowly drizzle in the lemon juice while whisking until smooth and combined and desired consistency.

Evenly drizzle glaze over bread before slicing and serving.

Plum Flognarde

Butter or cooking spray
7-8 ripe plums
1/2 c. + 6 Tbsp. sugar, divided
2-3 Tbsp. cognac
1/2 c. flour
1/4 tsp. salt
1 c. whole milk
3 large eggs
3 Tbsp. unsalted butter, melted
1 tsp. vanilla extract

Preheat oven to 375 F.

Butter a tart pan or cast iron skillet. Cut a circular piece of parchment paper and place on the bottom of the pan, spraying under and over with cooking spray. Set aside

Cut each plum in half crosswise and remove the pit. Slice the plums into thin slices. Combine the sliced plums with cognac and 2-3 Tbsp. sugar in a bowl. Let marinate for at least 10 minutes.

In a food processor, combine flour, 1/2 c. sugar, salt, milk, eggs, butter, vanilla, and liquid from plums. Pulse until incorporated and consistent in texture.

Pour batter into prepared tart pan. Bake for 25 minutes until batter is set.

When you remove from the oven, flognarde will be puffed and overflowing. It will sink rapidly within a few seconds. At this point, arrange sliced plums on the flognarde, starting on the outside rim and working your way to the middle. Sprinkle 1-2 Tbsp. sugar over the top of the plums and bake for an additional 20 minutes.

Let cool before serving.

Recipe courtesy of newblooming.com

Orange Souffle

Creme Anglaise Sauce

2 egg yolks
1 c. heavy cream
1/3 c. sugar
1 Tbsp. Grand Marnier, or other orange liqueur
1/4 tsp. vanilla
orange zest

Souffle

1 Tbsp. butter, melted
1 Tbsp. sugar
5 tsp. butter
5 tsp. flour
1/4 c. cold milk
2 egg yolks
1 tsp. orange zest
1 Tbsp. Grand Marnier, or other orange liqueur
1/8 tsp. vanilla
2 egg whites
1/4 c. sugar, divided

 To make the creme anglaise sauce: Whisk all ingredients together in a small saucepan until smooth.

Over med-low heat, stir constantly with rubber spatula, scraping the bottom, until thickened and reaches a temperature of 180 F.

Remove from heat, strain to remove any uncooked particles of egg. Allow to cool. Add in some freshl orange zest to the cooled creme anglaise. Then make the souffle.

 
To make the souffle: Preheat oven to 400 degrees F.

Brush the insides of 4 4 oz. ramekins with 1 Tbsp. melted butter, and sprinkle with 1 Tbsp. sugar. Place on a baking sheet lined with aluminum foil.

Melt 5 tsp. butter in a saucepan over medium low heat. Cook and stor flour into the melted butter until golden brown and bubbly, about 2 minutes.

Pour in milk and cook, stirring continuously until smooth and thick, about 3-4 minutes. Remove from heat and transfer to a mixing bowl.

Stir orange zest and orange liqueur into butter mixture until combined. Add egg yolks and vanilla. Mix until smooth.

Whisk egg whites in a large bowl until frothy. Slowly add 1/8 c. sugar and whisk until combined. Add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.

Fold half the meringue into egg yolk mixture until well combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space at the top.

Bake until risen and browned, about 16 minutes.

Immediately make a divot in the top of each souffle with a small spoon. Pour the creme anglaise into the divot and over the top of each souffle. Serve warm. Enjoy!

I have this souffle on a Princess Cruise ship. It was the most amazing dessert I'd ever had. I wanted to remake it. I found these recipes on Allrecipes.com and it is very nearly the same and most heavenly.

Copycat Piranha Pool

We had this drink at Disneyland, and came home and tried to recreate it. I think I got pretty close! So, when you’re getting ingredients, don’t make the same mistakes I did. Cream of coconut is not to be confused with coconut cream. They are very different. Also strawberry puree is more than just pureed strawberries. There’s a component of added sugar and lemon juice, so it won’t be as sweet unless you’re using strawberry puree.

1 oz. blue curacao
1.5 oz. pineapple juice
2 oz. cream of coconut
1 oz. strawberry vodka 1.5 c. ice
1 Tbsp. strawberry puree
pineapple slice for garnish (optional)
maraschino cherry for garnish (optional)


Mix all the ingredients except the strawberry puree in a blender.

Taking a tall empty cup, tilt it to the side, and scoop in your strawberry puree so it covers the side.

Tilt the cup upright and quickly pour in the contents of the blender. Garnish with a cherry on top!

This is one of my favorite drinks! Enjoy!

Hot Cross Buns

*Plan ahead... needs to rise...

Buns

2 c. whole milk

1/2 c. canola oil 

3/4 c. granulated sugar, divided

2 1/4 tsp. active dry yeast 

4 1/2 c. all-purpose flour, plus more for flouring

1/2 tsp. baking powder 

1/2 tsp. baking soda 

2 tsp. salt 

1 tsp. cinnamon

Dash of ground nutmeg

Glaze

1 egg white

splash of milk 

Icing

1 egg white

confectioners' sugar, as needed

milk, as needed

 To make the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.

Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.

Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and nutmeg or whatever other spices you want to use.

Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar process, then fold the dough again. Repeat a third time.

Line a baking sheet with parchment paper. Pinch off golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. 

Preheat the oven to 400 degrees F. 

To make the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.

Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. 

  

To make the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.

When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Enjoy!

Shamelessly borrowed from The Pioneer Woman

Asparagus Quiche

I made this quiche the other day, and there were no leftovers. So delicious. I got the crust recipe from Mary Berry. I make this crust all the time. It’s so simple and tasty. The quiche recipe comes from my new cookbook: Magnolia Table by Joanna Gaines.

Pie Crust
175g flour, plus more for dusting
87.5 cold butter
6-12 Tbsp. cold water

Quiche
1 lb. asparagus, ends trimmed
6 eggs
1 c. heavy cream
1 tsp. garlic powder
1 tsp. black pepper
8 oz. Fontina cheese, grated
2 oz. Gruyere cheese, grated

To make the crust: Place the flour in a large bowl.

Grate the butter into the flour, and cut with a pastry blender until mixed together.
Add in the cold water one tablespoon at a time. Between each addition of water, stir with a knife until it’s a doughy consistency.

Gather together in a ball. Wrap securely in plastic wrap. Chill in the fridge for 30 minutes (and up to 24 hours).

When your dough is ready, set it out for 10 minutes, still wrapped.

Preheat the oven to 350 F.

On a floured surface, roll out the dough into a circle about 14 inches across. Don’t stretch or turn it over.

Fold the pastry in half, then in half again, to resemble a fan shape. Place in the center of the 9 inch pie dish you’re using. Unfold and ease into the pan. Trim the edges and decorate the edge as you like.

To make the quiche: Cut the asparagus into 1 inch pieces.

Steam the asparagus for about 3 minutes. Then rinse under cold water to stop the cooking. Drain and set aside.

In a large bowl, whisk together the eggs, cream, garlic, and pepper. Stir in the cheeses and asparagus.
Pour mixture into unbaked pie crust.

Bake until lightly golden and set in the center. Jiggle the pan. It shouldn’t wiggle in the center. Bake 40-50 minutes.

Let stand 5-10 minutes before serving. Cut into 6-8 slices. Serve warm.